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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.
this is a really good crust i used it for thanksgiving pies and loved it sooooooooo easy will use this for ever
Tried this for the simplicity, loved it for the great texture and taste. Made chicken pot pie and it was amazing. It was cooked after 35 minutes at 350, but took a while longer to brown. Might brush on a little butter for coloring if I was taking this to a potluck or other function. I may never try another pie crust again. I certainly will never again turn down a chance to make a pie, with this easy crust up my sleeve!
This is a very fast and easy recipe that really good
Love this recipe!! Soooo simple and good! I will never use another. First time I made it as directed and thought I would add a pinch of salt next time. Personal preference. But I just made it with a pinch of salt and some fresh rosemary for a quiche crust and it was honestly the best quiche crust ever. Can't stay away from it!!
Amazing. Super easy. Delicious. Can be used for keish pies, dessert (I made a delicious blueberry pie on Thanksgiving), chicken pot pie, pumpkin pie, etc. It is so good and flaky that no one could believe I didn't use butter in the crust!
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.
This is the best and easiest pie crust ever! The only time it took was to roll it out and it didn't stick to my rolling pin or the counter! I use it for Quiches and pies. Simple and tasty!