For the flakiest crust, make sure your ingredients are cold, especially the water. You can even chill the flour and oil beforehand! Don't overmix the dough! Overmixing develops the gluten, resulting in a tough crust. If the dough becomes too warm while you're rolling it out, return it to the refrigerator for a few minutes to firm up. This recipe works well for both sweet and savory pies.
Old Fashioned Flaky Pie Crust
-
PREP TIME10 mins
-
COOK TIME0 mins
-
TOTAL TIME10 mins
-
SERVING8 People
-
VIEWS130
Unlock the secret to a perfectly flaky pie crust with this time-honored recipe. Passed down through generations, this surprisingly simple dough uses oil instead of lard, resulting in a delicate, melt-in-your-mouth texture that will elevate any pie.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate21 g
-
Fiber1 g
-
Protein3 g
-
Saturated Fat2 g
-
Sodium291 mg
-
Sugar0 g
-
Fat14 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 2 mins In a medium bowl, whisk together the flour and salt. (2 minutes)
02 Step
Recipe View 3 mins Pour in the vegetable oil and use a fork to gently cut the oil into the flour until the mixture resembles coarse crumbs. (3 minutes)
03 Step
Recipe View 3 mins Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Add only enough water until the dough just comes together. (3 minutes)
04 Step
Recipe View 1 mins Gather the dough into a ball, being careful not to overwork it. (1 minute)
05 Step
Recipe View 2 mins Divide the dough in half, flatten each half into a disc, and wrap in plastic wrap. (2 minutes)
06 Step
Recipe View 30 mins Refrigerate for at least 30 minutes (or up to 2 hours) to relax the gluten. (30 minutes)
07 Step
Recipe View 5 mins On a lightly floured surface, roll out one disc of dough to your desired thickness and shape. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Melody Mertz
Apr 18, 2025My grandmother used to make a similar crust, and this recipe brought back so many memories. Thank you!
Luigi Torphy
Apr 9, 2025I was skeptical about using oil, but this crust is amazing! So flaky and easy to work with.
Wallace Welch
Aug 18, 2024I've always struggled with pie crusts, but this recipe is foolproof. It's become my go-to.