I love using an oil crust because it’s quick and easy. This was given to me by my mother-in-law many years ago and I use it for both my dessert pies and savory pies. When making a pot pie, I prefer using half whole wheat, half white and I often make little leaves and berries with the leftover dough.

Oil Crust

2 c. flour
1/2 t. salt
2/3 c. oil
1/3 c. cold water (put cold water in freezer for about 5 minutes or so)

Mix together flour and salt in a bowl. Shake oil and cold water together vigorously (I use a jar) and then add to the flour and salt. Roll between 2 sheets of waxed paper (don’t try to roll it without the waxed paper). Yields a double crust.

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