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Easy Pie Crust


  • 2 c. all purpose flour
  • ½ tsp. salt
  • 2/3 c. vegetable oil
  • 1/3 c. buttermilk
  • or
  • 1/3 c. milk
  • 1 Tbls vinegar


  1. Combine milk and vinegar. Set aside. Measure flour and salt. Add milk and oil. Stir only until dry ingredients are blended. Divide dough in half. Roll each portion between 2 pieces of wax paper. Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top. Remove wax paper from crust and shape edges as desired. Repeat with second portion of recipe.

  2. NOTE: I like to chill my completed pie shell in freezer 1 to 2 hours before baking for extra crispness of a 1 crust pie. Yield: 1 double pie or 2 single pie shells.

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