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Old Fashioned Flaky Pie Crust

Rated as 4 out of 5 Stars
86

"This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try."
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Ingredients

10 m servings 220
Original recipe yields 8 servings (1 double pie crust)

Directions

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  1. Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Footnotes

  • Cook's Note:
  • This can be pre-baked at 475 degrees F (240 degrees C) for 12 to 15 minutes, or you can simply press it into a pie pan, fill it, and cook it according to your recipe. If you pre-cook, cover the edges with foil so they don't burn. I've used it for quiches and double-crusted pies. Both worked!

Nutrition Facts


Per Serving: 220 calories; 13.9 20.9 2.8 0 291 Full nutrition

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Reviews

Read all reviews 29
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was also my mother's recipe passed down from her grandmother. She always rolled out her dough between waxed paper to prevent cracking. It's a tried and true recipe.

Most helpful critical review

I had to make another. It was a terrible crust

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This was also my mother's recipe passed down from her grandmother. She always rolled out her dough between waxed paper to prevent cracking. It's a tried and true recipe.

it was good but hard to keep together i added alitttle more water.. rolled it out on floured board but it didnt make 2 crust pie.. it was more like 1 single crust size. but came out good

The crust was very difficult to keep together so I ended up having to form it in the pie plate. I also added an extra tablespoon of water. Over all it was very good and worked very well for my...

I had to make another. It was a terrible crust

This a light, flaky pie crust. It is now my favorite! I have never been able to make a decent oil pie crust, and I'm 57 and pies are one of the of my favorite dishes. This is now Number 1!

This is a perfect crust!!! My son has food allergies...I was looking for a recipe that uses canola oil...With this recipe, I am able to make homemade fruit and cream, chicken and turkey pot pies...

This is good! It worked great on top of a veggie pot pie, just a top crust. I left it a little thick since I only rolled out one crust. Used half whole wheat flour/half white, and olive oil.....

just a grainy old oil crust not flaky

An easy to make, unobtrusive pie crust, and one of the few ones that calls for vegetable oil instead of shortening - the substitution made no noticeable difference to me. Rolling out the dough ...