More Recipes Like Grapeseed Oil Crust - All Recipes
 
Photo of: Oil Pie Crust

Oil Pie Crust

Submitted by: Donna 
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough. 
Photo of: Boiling Water Crust II

Boiling Water Crust II

Submitted by: Ruth McDunn 
Forget all the things you heard about chilling all your ingredients for flaky pie crust. This one stirs all the ingredients into boiling water and the dough comes out easy to roll and flaky. Makes one double crust. 
Photo of: No Roll Pie Crust I

No Roll Pie Crust I

Submitted by: Karin Christian 
This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil. 
Photo of: Pie Crust VI

Pie Crust VI

Submitted by: Norma Baker 
This pie dough recipe makes 4 single crusts. The shortening, eggs and water are mixed first, and the flour mixed in last. 
Photo of: Pie Crust Mix

Pie Crust Mix

Submitted by: Marge P 
Makes 6 crusts, and can be stored for several weeks. 
Photo of: No Fail Pie Crust II

No Fail Pie Crust II

Submitted by: Molly 
Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. This easy recipe makes four roll-out-like-a-dream crusts. 
Photo of: Hot Water Pie Crust II

Hot Water Pie Crust II

Submitted by: Ruth 
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts. 
Photo of: Pie Crust V

Pie Crust V

Submitted by: Joanna 
This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it. 
Photo of: Boiling Water Pie Crust

Boiling Water Pie Crust

Submitted by: HAYCO 
There 's bread flour and baking powder in this simple flaky pastry. And yes, there 's boiling water. It whips up into a terrific pastry that holds up to hearty fillings for beef or chicken pot pies. 
Photo of: Never Fail Pie Crust I

Never Fail Pie Crust I

Submitted by: Susan 
First, flour, salt and shortening are blended together. Then water, vinegar and egg is worked in. The manageable dough is then rolled out between sheets of waxed paper.  
 
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