This is the most flaky and tender pie crust. This crust can not fail. It is a family recipe.

GAF55

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
1 recipe for a double crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together flour, oil, and ice water.

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  • Divide dough in half. Roll each piece between two pieces of plastic wrap.

Nutrition Facts

279 calories; protein 3.2g 7% DV; carbohydrates 23.8g 8% DV; fat 19g 29% DV; cholesterolmg; sodium 1mg. Full Nutrition

Reviews (180)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2006
I absoluely LOVE this recipe. I took the advice of others and added 1 tsp of sugar and 1 tsp of salt to the flour and also mixed the oil and water until creamy before adding it to the flour. I found that following the recipe as is makes enough for one pie crust with a bit left over, so I make 1.5 of the recipe for 2 pie crusts. I have used this many many times and will continue to keep making it! Thanks! Read More
(141)

Most helpful critical review

Rating: 2 stars
09/01/2005
I would not use this recipe again. It wasn't inedible but there are definitely better recipes out there. I was drawn to this recipe for its simplicity but I found out the hard way that trying to cut corners ended up costing me more time in the end. The crust was extremely susceptible to tearing and rather than turning out flaky it was crispy and overly oily. It was a mess to roll out even with the plastic wrap and it tore numerous of times. By the time I finally transferred the crust into the pan I was so fed up that I just gave up and slapped the strips of my lattice top on the pie haphazardly. I really did want this recipe to work out as I had wanted something without butter and it looked so easy but unfortunately this is not the recipe to use. Read More
(8)
215 Ratings
  • 5 star values: 150
  • 4 star values: 39
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 11
Rating: 5 stars
05/04/2006
I absoluely LOVE this recipe. I took the advice of others and added 1 tsp of sugar and 1 tsp of salt to the flour and also mixed the oil and water until creamy before adding it to the flour. I found that following the recipe as is makes enough for one pie crust with a bit left over, so I make 1.5 of the recipe for 2 pie crusts. I have used this many many times and will continue to keep making it! Thanks! Read More
(141)
Rating: 5 stars
07/15/2007
I was a bit skeptical as I mixed and rolled this out. It seemed pretty gooey. I did add a couple more teaspoons of flour as I rolled it out so that it wouldn't tear as I transferred it to the pie plate. But the end result is WOW. It's delicious! I used it to make an apple pie and sprinkled the top crust with a little sugar before baking. What a great recipe! Light, flakey, perfect. Even the bottom crust, which I was afraid would be soft, is firm yet delicate. I can't WAIT to make another pie with this recipe. It's a little intimidating as you're preparing it, but stick with it. The texture and flavor are among the best I've ever tasted. **just had to come back and add that my pies have now become famous in the neighborhood because of this recipe. Our friend has been heckling me all week from across the street to bake him a pie. Thank you thank you thank you for this recipe. I will never use another one as long as I live! Read More
(86)
Rating: 4 stars
07/22/2005
I've been making a similar version for years. Only I add 1 t sugar and 1 t salt into the flour and combine with a fork. Next stir the oil and ice water (7 T) until creamy then pour over flour mixture. You can also pat it into a pie plate to avoid rolling. Read More
(56)
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Rating: 5 stars
09/27/2007
I have made this crust several times now and it always come out flaky and delicious!!! 15 minutes before throwing the ingredience together I place a bowl of ice cubes and water in the freezer I also chill a stainless steel bowl and measure my oil and place it too in the freezer. I mix it up quickly and shape it into an eight inch disk and place it in the fridge.(In plastic wrap) I roll it out quickly between two pieces of plastic wrap (I don't roll it with extra flour) The trick to this recipe is not to handle the crust too much and to keep it chilled. Come out perfect every time!!Thanks!! Read More
(41)
Rating: 5 stars
12/14/2007
This crust was very tender and flaky just as stated by other reviewers. I followed Paulap's advice and put everything in the freezer including the oil. I also added 1tsp each of salt and sugar to the flour as many others suggested. When you wisk the oil and ice water together it will turn white then add it slowly to the flour. If you have a dough hook attachment on your mixer this dough comes together in a few minutes. Very easy! I was surprised at how good it baked. I used the crust for the Luscious Chicken Pot Pie recipe on this site and it was excellent! The crust browned evenly on top and bottom no soggy crust here. I will definitely use this recipe again. Thanks Linda for a wonderful recipe! Read More
(23)
Rating: 5 stars
11/04/2010
Easy easy easy. The only thing my family adds to this is 1/2 t of salt otherwise exactly the same. Read More
(20)
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Rating: 5 stars
02/10/2007
Wow! This was a good pie crust recipe. This is coming from someone who normally doesn't eat her pie crust. I added a tsp. sugar and some salt as suggested and I pre-mixed the water and oil. Very easy to make and turned out flakey and tasty! Read More
(12)
Rating: 5 stars
10/07/2018
This is now my standard go-to recipe for pie crust - it has become a firm family favorite! I usually add 1 tsp salt and if it is for a sweet pie 1 tbsp sugar. Read More
(11)
Rating: 5 stars
09/07/2006
Easy and delicious. I was happy to find such a simple recipe that works so well. Read More
(10)
Rating: 2 stars
09/01/2005
I would not use this recipe again. It wasn't inedible but there are definitely better recipes out there. I was drawn to this recipe for its simplicity but I found out the hard way that trying to cut corners ended up costing me more time in the end. The crust was extremely susceptible to tearing and rather than turning out flaky it was crispy and overly oily. It was a mess to roll out even with the plastic wrap and it tore numerous of times. By the time I finally transferred the crust into the pan I was so fed up that I just gave up and slapped the strips of my lattice top on the pie haphazardly. I really did want this recipe to work out as I had wanted something without butter and it looked so easy but unfortunately this is not the recipe to use. Read More
(8)