LIVE
Rating: 4.2 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This pie crust is one of the simplest, tastiest ones you'll ever try.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.

    Advertisement
  • Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Nutrition Facts

240 calories; protein 3.6g; carbohydrates 24.4g; fat 14.2g; cholesterol 0.9mg; sodium 296mg. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2013
I halved the recipe, b/c I wanted to use a crumb topping. The crust tasted fine, but I had to roll it extremely thin for it to cover my 9" glass pie plate. I prebaked this for 7 minutes on 425 before adding my fruit filling. Read More
(9)

Most helpful critical review

Rating: 3 stars
06/14/2014
Actually this recipe did not work for me until I compared it to some others and decided to try adding an egg. After adding one egg, the mixture came together instead of just crumbling. Read More
(3)
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/07/2013
I halved the recipe, b/c I wanted to use a crumb topping. The crust tasted fine, but I had to roll it extremely thin for it to cover my 9" glass pie plate. I prebaked this for 7 minutes on 425 before adding my fruit filling. Read More
(9)
Rating: 4 stars
02/23/2013
I halved this recipe to make a pumpkin pie. I really needed a little more crust because it didn't spread far enough up the side of my pie plate. It was easy enough for a novice pie crust maker to make so I would probably make it again. Read More
(3)
Rating: 4 stars
11/11/2014
This recipe is delicious, my daughter is allergic to eggs so we really enjoy something like this to add to dinners and desserts. : ) Read More
(3)
Advertisement
Rating: 3 stars
06/13/2014
Actually this recipe did not work for me until I compared it to some others and decided to try adding an egg. After adding one egg, the mixture came together instead of just crumbling. Read More
(3)
Rating: 5 stars
11/10/2013
I used this pie crust for my chicken pot pie. It was great. My grandchildren loved it.. YEAH!!! Read More
(2)
Rating: 3 stars
10/28/2018
Perfect for homemade apple pies in my opinion Read More
(1)
Advertisement
Rating: 4 stars
02/22/2020
11.23.18 ...https://www.allrecipes.com/recipe/228793/grandmas-very-easy-pie-crust/ ... Emma, this crust is a lifechanger, but use these amounts: 2 1/4c flour, 1t salt, 1/2c oil, 1/3c COLD skim or lowfat milk (I suppose fullfat would work, but I don't buy it so haven't tried.). Peel & flip as you go. Doesn't freeze well. Also, best to use right after mixing; or let warm up a bit if you refrigerate. It won't be fun rolling if too cold. Note: http://bakingbites.com/2015/11/how-to-roll-out-a-pie-crust-with-wax-paper/ ... https://ifood.tv/wheat/239629-easy-no-cholesterol-pastry ... My recipe, but not two portions of milk. It should say either milk. 2 1/4c flour, 1t salt, 1/3c cold (skim/lowfat) milk Read More
(1)
Rating: 4 stars
01/19/2019
It turn out very good considering I didn't have milk so I used water. This was the first time I ever made pie crust Read More
Rating: 5 stars
12/27/2014
Made turnovers with leftover pie filling! Worked great! Read More