Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Recipe Summary

Servings:
16
Yield:
2 pastry crusts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.

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  • Roll out on lightly floured surface.

Nutrition Facts

143 calories; protein 2.5g 5% DV; carbohydrates 16.8g 5% DV; fat 7.2g 11% DV; cholesterol 0.6mg; sodium 148.9mg 6% DV. Full Nutrition

Reviews (205)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2007
I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says--some people were complaining about there being too much flour in it making it crumbly -- if you don't sift it, you do get more flour than intended because it is more compacted. I handled the dough as little as possible--mix it just enough to get the balls to form--it should look marbled, a good sign for flakiness. After letting it chill (I did that while making the apple filling) I wet a washcloth and wiped my counter, then I put down a couple sheets of plastic wrap so they'd stick tight to the counter. Then I unwrapped the dough and placed it on the covered counter and put another sheet of plastic wrap on top of it and I rolled it out like that--a plastic wrap sandwich. It rolled out very quickly, with no turning, and neatly as there was absolutely no messing with flour which could make this crust too dry again. Once rolled out very thin, you simply remove the top plastic wrap and handle the crust gently by lifting up the bottom layer of plastic wrap and placing the crust carefully in your pan. This is a delicate crust, so measure and place carefully. But, it looked, held-up and tasted great so I gave it 5 stars. Thanks! Read More
(794)

Most helpful critical review

Rating: 1 stars
02/15/2007
I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil should be 2 1/4 C Flour and the least amount to be used is 2 Cups. Had to throw my pie away. Becky S Read More
(311)
232 Ratings
  • 5 star values: 130
  • 4 star values: 51
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 23
Rating: 5 stars
10/01/2007
I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says--some people were complaining about there being too much flour in it making it crumbly -- if you don't sift it, you do get more flour than intended because it is more compacted. I handled the dough as little as possible--mix it just enough to get the balls to form--it should look marbled, a good sign for flakiness. After letting it chill (I did that while making the apple filling) I wet a washcloth and wiped my counter, then I put down a couple sheets of plastic wrap so they'd stick tight to the counter. Then I unwrapped the dough and placed it on the covered counter and put another sheet of plastic wrap on top of it and I rolled it out like that--a plastic wrap sandwich. It rolled out very quickly, with no turning, and neatly as there was absolutely no messing with flour which could make this crust too dry again. Once rolled out very thin, you simply remove the top plastic wrap and handle the crust gently by lifting up the bottom layer of plastic wrap and placing the crust carefully in your pan. This is a delicate crust, so measure and place carefully. But, it looked, held-up and tasted great so I gave it 5 stars. Thanks! Read More
(794)
Rating: 5 stars
11/25/2006
Made an amazing apple pie crust baked at 350 degrees! I did make one change - I placed the oil in the freezer for an hour prior to making the dough. It made combining ingredients much smoother. Read More
(380)
Rating: 1 stars
02/15/2007
I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil should be 2 1/4 C Flour and the least amount to be used is 2 Cups. Had to throw my pie away. Becky S Read More
(311)
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Rating: 5 stars
09/25/2005
I gave 5 stars for this one. Now the reality is that things made with high fat such as shortening, etc. do taste the best to the tastebuds, but if you are into healthy eating, this is the piecrust for you. You can have your pie and eat it too. To me, for a healthy crust, this is absolutely delicious. This will be my new piecrust for all of the pies that I bake. Used olive oil for extra health benefits. Finally, to be able to eat pie without feeling weighed down. Thanks so Much for this healthy variety piecrust. It is great!!!!!! Read More
(200)
Rating: 5 stars
12/20/2003
At last I have found the exact reciepe!! My mother-in-law made an oil crust and I could never duplicate it (I think she gave me the wrong receipe on purpose!!) This has always been my husbands favorite...Thanks so much. Oil crust is a little harder to roll out than lard crusts, that's the nature of the beast, I roll it out in between wax paper.. Read More
(164)
Rating: 5 stars
04/28/2007
I was surprised to find there are no whole wheat pie crust recipes on this site, so I used this recipe as a basis for my own creation: I used 2 1/4 cups whole wheat flour, added a tsp of fine herbs and a tsp garlic powder, used olive oil instead and soy milk. Also added parsley. Baked at 350 F to make quiche. Very good! The only thing I would have done differently is cover the edges of the crust with foil so they wouldn't be as hard... the rest of the crust was nice and tender. Read More
(154)
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Rating: 5 stars
04/28/2006
Even though this crust is not as tasty as a regular solid fat pastry I gave it five stars because it was the best oil pastry I have tried. I used it for the top crust of a chicken potpie and it was relatively flaky and very easy to handle. I did not make any substantial changes. I did add some savory and a little basil to the crust since it was not for a sweet pie. I also used olive oil for it's health benefits and rolled the crust out thinly between 2 sheets of waxed paper. I have added this to my hand written cookbook because I will be using it again. Read More
(91)
Rating: 4 stars
12/18/2006
Very easy the trick is to roll it as thin as possible. For even better results make the dough first put into the pie plate and refrigerate while making the filling. Read More
(88)
Rating: 5 stars
07/01/2006
I used this recipe for a long time to make strawberry pies (excellent!) but lost it. I'm glad to have found it again! Thanks!! Oh I just patted it into the pan instead of rolling and worked very well! Read More
(87)