Home » Pie » Simple Flaky Oil Pie Crust

Simple Flaky Oil Pie Crust

I’ve mentioned that I knew very little about cooking when I left for college. Good thing I chose dorm living and was fed in a cafeteria. The problems started when I moved in with my P.S. I think he assumed I could cook and was unpleasantly surprised when couldn’t cook worth a darn. But I did learn fast. Betty Crocker was my bff.

We got the traditional big 3 ring binder Betty Crocker cookbook as a wedding gift. I vowed to make as many of the recipes that had pictures as possible. I’ve always thought recipes should have pictures.

Some of those pictures were pie crusts. I thought hey, I like pie. Let’s make one! I made the oil crust recipe as I didn’t have shortening. And it worked! It was flaky and delicious and that apple pie rocked! A pie star was born.

I became famous (in my family) for my pies. I brought them for every occasion, by request. Eventually I got tired of pies and moved on to cheesecake. Then I was famous (in my family) for cheesecakes. But that’s another subject.

I just want to tell you that anyone can made pie crusts. I taught my sister Linda to make them. Linda doesn’t like to cook or bake much. But even Linda can make pie crust!You measure flour, oil and salt into a bowl. Mess it around with a fork until it’s all sticking together. It forms pebbles, sort of.Measure in the cold water, ness around with the fork again until it looks mixed. Don’t over work it, you want it to be a bit “streaky”. You’ll see what I mean.Then form the dough into a ball. Place it between two pieces of waxed paper. Roll it out in a circle with a rolling pin.Remove the top piece of waxed paper. Flip the remaining sheet and crust over your pie plate, taking care to center it. You’ll be nervous the first few times but hold steady. Soon you’ll be flipping it all confident, like a pro. Really.

Gently press the dough into the pie pan, patting bits here and there that may tear. It happens. When filled, no one will know.Fill the crust with your favorite filling, even a canned one, we’re practicing on crusts here. Later you can work on some trademark fillings to make your trademark pies.

Make a second crust exactly like the first and place it over the top of the pie. Why didn’t we make a double batch and split it to make two crusts? Because it doesn’t work the same. It requires more meddling and mixing and yuck. So always make one crust at a time. Trust me on this, I’m famous for my crusts (in my family).

Baking the pie? You’re on your own. Generally you need to follow the directions for whatever filling you chose. I will say I’ve never pre-baked a crust. My bottom crust is always perfectly done, even with a pumpkin pie filling. I did not ever bake it with rocks or beans a little ahead of time. It’s a good crust recipe!

Have fun with this. It’s a good crust for sweet or savory dishes. I’ve made great pot pies with it as well as pecan pies. Use your imagination!

simple Flaky Oil Pie Crust

  • Servings: 1 crust
  • Difficulty: easy
  • Print

An easy flaky crust you can make in 5 minutes!

  • 1 3/4 cup flour
  • 1/2 cup oil
  • 1 teaspoon salt
  • 2-3 tablespoons cold water

in a bowl mix flour, salt and oil with a fork until mixed. Add water and mix just until water in incorporated.

Form into ball and place between 2 pieces of waxed paper. Roll with rolling pin until dough is desired size.

Carefully remove top sheet of waxed paper. Flip crust over pie pan and center. Remove second sheet of waxed paper. Press crust to fit pan, fixing any tears. Use small knife to cut around edge. Decorate edges (or not) as desired.

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