Prep 10 mins
Cook 0 mins
This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.
- Mix oil and water and add to flour to form dough.
- Divide into two equal parts.
- Roll between wax paper.
- Cook pie as required.
- Easy, Easy.
I have made this many times now and shared it many more. To simplify even more, I heat the water and oil in a saucepan, remove from heat and add self-rising flour, stirring until it makes a ball (less than a minute.) I divide in half and make 2 bottom crusts by pressing into pie plates. NO ROLLING! Tastes the same---delicious. I am so glad I found this recipe. Thank you, thank you, thank you!
This is my Mom's pie crust recipe too! I grew up eating and making this, and to this day if I need a quick pie crust for a chicken pot pie OR a dessert this is my old standby. I love it because I don't have to roll anything out. My Mom uses 1 1/2 c flour and 1/2 tsp of salt and stirs it in the pie plate. Then she uses a glass measuring cup and adds 1/3 c oil and enough water to make 1/2 c total and pours it into the pie plate.
I haven't made a pie crust in decades! Living in remote Costa Rica, I have to make do with what I have. I used to depend on pre-made refrigerated pie crust, NEVER AGAIN!! This was the easiest, flakiest, most delicious pie crust I've ever tasted. My only change to the recipe is I added a pinch of salt. And I tried not to over mix the dough too much. I even had to use a glass as a rolling pin. If you have never made pie crust from scratch, I urge you to try this recipe. You'll never buy pre made pie crust again.