Cindy’s Favorite Pie Crust (Two-Crust Pie)
Flaky, light, foolproof, easy and fast to make, impressive at the table. Minimal elbow grease required. A secret ingredient. This is a perfect frame for your favorite 2-crust pie.
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- 15 minutes
1 3/4 cups all-purpose flour
1 tsp salt
1/2 cup vegetable oil
3 Tbsp water
SEE NOTE BELOW
Number of Servings
- 1 pie
Waxed paper, parchment paper, plastic wrap, or one of those zippered pie crust bags
Be ready with your pie filling
Preheat your oven
Add a teaspoon of flavored extract with the oil, for fun (rum, maple, brandy, vanilla, almond, lemon, etc.). Or a teaspoon of cinnamon. Or for quiches, add onion or garlic powder, or other seasoning to crust with dry ingredients.
If you are making only a bottom crust and don’t want to use a rolling pin, try the Easy Pie Crust (One Crust Pie).
If you really like THIS crust but want to make only a bottom crust, use 1 cup + 2 Tbsp of flour, 1/2 tsp salt, 1/3 cup vegetable oil, and 2 Tbsp water. (and only 1/2 tsp of extract)
Read the blog about this recipe