“This pie crust is one of the simplest, tastiest ones you'll ever try.” - by Emy
Ingredients
Adjust Servings
Original recipe yields 1 double pie crust
Directions
- Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
- Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Nutrition
Amount Per Serving (8 total)
- Calories
- 240 cal
- 12%
- Fat
- 14.2 g
- 22%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I halved this recipe to make a pumpkin pie. I really needed a little more crust because it didn't spread far enough up the side of my pie plate. It was easy enough for a novice pie crust maker to make..." See more, so I would probably make it again."
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