My Own Pie Crust

My Own Pie Crust

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Yield: 1nine inch pie crust

    • About This Recipe

    “This is a “never fail” kind of recipe. A MUST!!!”

    Ingredients

  • 1 1/2 cupsall-purpose flour
  • 2tablespoonssugar
  • 1teaspoonsalt
  • 1/2 cupoil
  • 2tablespoonsmilk, cold

    • Directions

  • Sift flour, sugar and salt into a 9″ pie plate.
  • In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
  • Using a fork, mix until completely dampened.
  • Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
  • To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
  • To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
  • NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.

    • Reviews

  • “OK, this isn’t the same as a rolled out crust, but it is pretty close and very easy. Thanks for posting.”

  • “Made this for a pumpkin pie for Thanksgiving. I’ve never made pie crust before, but I’ll never go back to store bought again after this. It was very flaky and it’s so easy to make! Thanks for the keeper!”

  • “I never made a pie. Just started to learn 2 cook. When i made this with pumpkin I was so proud of myself and my fam. ate it all. THANK YOU”

  • “I made thiscrust with Crunchy Caramel Apple Pie #31128.So good, it was a bit crumbly but the flavor was outstanding and the ease of it all gets 5 stars!!”

  • “The crust was very easy to make & very flaky,2 thumbs up!I had to add a lil more milk so I could spread it all over the top.I used self-rising flour instead cause I was out of plain.”

  • “Works wonderfully!!!!!!”

  • “Very,very,very easy to make pie crust. It was great for my tomato-basil-yogurt tart.The only reason I did not give it 5 stars it’s because it crumbled a little bit when I was cutting it. Thanks.”

  • “This is good made it for the vegetable quiche https://www.recipezaar.com/28042. Thanks”

  • “This is the only recipe that I have used for a pie crust.It is sooo good.Very easy to make, and I love the texture.I did reduce the salt just a tad as capless suggested. Used about 3/4 tsp salt. It’s a keeper!”

  • “Easy to make, tasted great! Had trouble with quantities, though. Seemed to make too much dough for the 9” pan. Also agree with “capless” to decrease salt next time I make it. Definitely a repeat recipe despite these issues.”

  • “Wonderful recipe!!So light and flaky, I loved it!!I really liked it because it’s easy to mold and shape and you can make different types of tops as well.Made a wonderful lattice top for an apple pie!!”

  • “I loved this recipe! So easy to do, much easier than the shortening pie crusts. I liked the texture, very flaky, and the taste was great, too!!! This was the best crust I have made! Thank you Lali!”

  • “This was a very yummy pie crust.I was making banana cream pie, but didn’t want to waste the filling if we didn’t like the crust.So when it was done baking, I took a taste.Absolutely delicious.My son saw me eating, so he came over for a bite.We liked it so much we ate most of the crust before we could even get the filling in.I would also decrease the salt some like someone else mentioned.This is my new pie crust recipe.Way better than any shortening type I’ve ever made.”

  • “I made this recipe for a quiche.Perfect – extremely easy, tasty, and flaky.I don’t make pie crusts often & had lost my oil recipe so sure was happy to find yours.Thanks!”

  • “my son and i made this for a blue berry pie.we loved it.the only difference was that i added maybe a teaspoon of cardomon.easy and deliciuos.”

  • “I have never been able to bake a good pie crust (until now).I have used this recipe several times with several different pies (pecan pie at Thanksgiving, Rhubarb Crumble Pie-which I got from this website, and a Chocale Chip Pie and a Brownie Pie).It has always turned out great, it is super easy and it doesn’t stick.Thanks!”

  • “Very good!I was making a chocolate banana cream pie, and this crust just happened to have a cookie-like texture.The textural contrast was wonderful!Even my Grandmother, the lard crust Queen, liked this crust.”

  • “What a fabulous pie crust! No more store bought frozen crusts for me. This was easy and delicious too. I left it uncooked and made a ham and cheese quiche in it. Yummy!”

  • “What a wonderful recipe! Just as easy as indicated. Light and fluffy and mistake proof! Kudos!”

  • “Easy to make.NO rolling out sticky dough like other oil crusts.It had very good flavor and baked very nicely with no puffing up.The crust did not stick or get soggy.As a personal preference I’d decrease the salt a bit.”

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