Your Cooking Companion

Cindy’s Favorite Pie Crust (Two-Crust Pie)

Main photograph of prepared recipe.

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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Difficulty Level



Needed Items


  • 15 minutes


  • 1 3/4 cups all-purpose flour
    1 tsp salt
    1/2 cup vegetable oil
    3 Tbsp water
    Sugar (Optional)

Number of Servings

  • 1 pie


  • Bowl
    Rolling Pin
    Waxed paper, parchment paper, plastic wrap, or one of those zippered pie crust bags
    Pie pan


  • Be ready with your pie filling
    Preheat your oven

Additional Notes

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)

For a slightly richer version, replace the vegetable oil with melted unsalted butter, and add a Tablespoon of granulated sugar to the dry ingredients!

(Original podcast posted Nov 2, 2018)