MOM'S OIL CRUST PIE SHELL
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.
Provided by Julesong
Categories Pie
Time 7m
Yield 1 unbaked pie shell
Number Of Ingredients 4
Steps:
- Sift the flour and salt into a large mixing bowl.
- In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
- Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
- To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
- Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!
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amdada ul
[email protected]This pie crust is a keeper! I will definitely be making it again and again.
Zain Sheikh
[email protected]I'm so glad I found this pie crust recipe. It's the perfect way to make a delicious and impressive pie.
Ariful islam Emon
[email protected]This pie crust is so flaky and delicious! I've never had a better pie crust before.
Shahbaz And
[email protected]I was so impressed with how easy this pie crust was to make. It came together in just a few minutes, and it baked up perfectly.
Gilda Melendez
[email protected]I've been making this pie crust for years, and it's always a crowd-pleaser. It's the perfect crust for any type of pie.
Martin Rajkov
[email protected]This pie crust is so versatile! I've used it for everything from apple pie to pumpkin pie to quiche.
Maja Marjanovic
[email protected]I love that this recipe uses olive oil instead of butter. It makes the crust a little healthier, and it still tastes amazing.
Nina Wafa
[email protected]I'm not a huge baker, but I was able to make this pie crust with no problems. It's definitely a beginner-friendly recipe.
Bobbycee
[email protected]I made this pie crust for my Thanksgiving pie, and it was a huge hit! Everyone raved about how flaky and delicious it was.
Talha Karim
[email protected]I was a little hesitant to try an oil crust, but I'm so glad I did! It was so much easier to work with than a butter crust, and it tasted just as good.
SUSAN MIDEVA
[email protected]I've tried so many pie crust recipes, and this one is by far the best. It's so easy to make, and it always turns out perfectly.
Tvt Thaydo !!!
[email protected]This pie crust recipe was a total game-changer! The oil made it so easy to work with, and the result was a flaky, golden crust that was the perfect base for my apple pie.