Old Fashioned Flaky Pie Crust

Old Fashioned Flaky Pie Crust

15
MrsWolfie 9

"This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try."

Ingredients 10 m {{adjustedServings}} servings 220 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Tips & Tricks
Old Fashioned Peach Cobbler

Nutmeg and cinnamon flavor fresh peaches wrapped in flaky pastry.

Amazing Whole Wheat Pizza Crust

See how to make a healthy and delicious pizza crust.

Footnotes

  • Cook's Note:
  • This can be pre-baked at 475 degrees F (240 degrees C) for 12 to 15 minutes, or you can simply press it into a pie pan, fill it, and cook it according to your recipe. If you pre-cook, cover the edges with foil so they don't burn. I've used it for quiches and double-crusted pies. Both worked!
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Reviews 15

  1. 18 Ratings

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layla13
11/13/2012

it was good but hard to keep together i added alitttle more water.. rolled it out on floured board but it didnt make 2 crust pie.. it was more like 1 single crust size. but came out good

jlhadley
10/1/2014

This was also my mother's recipe passed down from her grandmother. She always rolled out her dough between waxed paper to prevent cracking. It's a tried and true recipe.

Scooper
9/18/2012

The crust was very difficult to keep together so I ended up having to form it in the pie plate. I also added an extra tablespoon of water. Over all it was very good and worked very well for my pumpkin pie!