This pie crust recipe was much easier to roll out into the pie pan than the ones using shortening. I recommend this recipe to those who struggle with crumbling pie crusts.

My mother found this recipe in the 50's - this is the only pie crust I have ever used and don't understand why the cooking shows never use it. It is very flakey - my version is equal amounts of oil and milk - I am lactose intolerant so in my pies I use rice milk. Fantastic

Like Lynn my mom found this recipe way back in the fifties and its being used in our family for all this years. Its the most flakiest crust ever. Everyone just is so amazed as to how easy it is to do. I've even taught my male cousin how to do it, and he's had so many "oh you didn't make it, your wife did".

I still have my mother's cookbook that she ordered from Wesson. It had that easy recipe in it. We've used it for years!

I have used this recipe for years. It came from my grandmother. It is so much better than the cold butter crusts; more flaky and tasty. My mother always rolled out the leftovers and put cinnamon and sugar on it and baked on a cookie sheet for us kids. I am now doing it for my kids. Best

My mom did too. We always called them possums. Yummy!

My mom always used Wesson oil for her pie crust and everyone always raved about her apple pie and the crust. She taught me and I still always make the crust this way. It has NEVER failed or been difficult, and it ALWAYS turns out PERFECT! SIMPLE, EASY, PERFECT WESSON OIL PIE CRUST!!!!!!

My grandmother used this recipe, as did my mother, and it is the only recipe I have ever used for pie crusts. It's easy and I like it much better than crusts made with shortening.

My mom was the best pie baker, ever! I have inherited the crown from her and I owe it to Wesson Oil Pie crust! Mom used to whip up a pie in minutes and so can I. So easy due to wax paper and the texture is super flaky, you can never go wrong. Because their are no animal fats or hydrogenated oils in it, it is far more digestible and perfect for vegans.

I have made about six pie crusts in my life, always with shortening. My sister taught me to have ice in the water with that recipe and it makes it turn out great. I had problems with this recipe, perhaps because I halved it to make one crust. Just guesstimated on the 1/8 cup milk and ended up with a dough that was too wet and majorly hard to work with. Not wanting to make it tough as is what happens when you handle the dough too much, I ended up just taking pieces and pressing them into the pie pan. it's in the oven now...we'll see how it turns out. So if you need one crust, I'd advise to measure your liquid in tablespoons, not eye-balling a 1/4 cup to see if it's half full.

This pie crust is easy and always turns out. Using a measuring cup will eliminate guess work ladies.

You can always freeze the leftover dough. Probably it's best to make the recipe as written. Sometimes halving a recipe changes the chemistry. Great baking!

There are 4 Tablespoons in 1/4 Cup. So, half of that = 2 Tablespoons.

I have used the original Wesson Oil cook book since it was published. There is no cover and it is in pieces... that's why I am here getting the recipe again! It's so easy and good!

My sister gave me this recipe years ago. Works every time. Nice and flaky. Only suggestion I would make is it's a little skimpy for a 9-inch pie. I use the single crust recipe (1-1/3 cups flour, 1/3 cup oil and 3 tbsp. milk) and double it. Works well.

Thanks for the tip for a 9" pie, single crust. I always feel like I barely have enough crust, using the recipe I have. I am used to using flour, salt, oil, and water. My grandmother always said that once you find a crust recipe that works, stick with it. I figure this is very similar to the one I use, and so I should be OK. I do not like making pies, but I do them a few times a year for my husband.

I got the Wesson Oil Cookbook in 10th grade at Richland High. I taught my mother how to make this easy, delicious, and flaky crust back in 1958. Now many people have asked for the recipe. The book is intact, although I changed the cover with my doodling during class! I copied the recipe into my planner so I always have it with me.

My friend gave me this recipe and I love it. I did make three apple pies with all butter crust. For health sake, I am going back to this crust. My friend never told me about milk, just water. What does the milk do to the texture of this crust?

This is like my Wesson oil recipe that I have used for years! For a one crust pie I just press into pie plate with my hands and add the filling and bake.

Would it be better to use cake flour instead of all-purpose flour for this recipe?

No, don't use cake flour. Just ordinary all-purpose flour. It comes out great every time!

I don't have Wesson Oil. I have olive oil and coconut oil. Will either of those work? Oh and I don't have milk. I have half and half or creamer. :/

Olive oil will give it a different taste. Jacques Pépin states to make the recipe Exactly as written the 1st time so you know what it is like. After that, experiment at will. If using half and half you will have to adjust the amount of oil.

Very flaky! I added 1/3 cup of sugar for flavor. Outstanding pie crust and so easy!

I'm a Brit and new to this recipe. I avoid butter in cooking whenever possible. so this looks perfect. If I'm making a cheese and onion quiche, which is quite a wet filling, should I blind bake this crust first? Thank you.

As with any quiche, you should always blind bake first.

Made this for 50 years. I use a lot less salt, more like 1/2 teaspoon. I think it comes out flakier made with skim milk. Be sure to let it get really brown in the oven. Rather than mixing, I use a large spoon and kind of scoop and toss the dry ingredients into the liquid as I turn the bowl. Never more than 10 tosses. Usually 8 or 9. You are handling the flour as little as possible. It may look streaky, that's fine - more flakes.

My grandma passed away ten years ago. My mom and I just found this recipe tucked into one of her cookbooks, she had cut it out of a newspaper dated 1948. Love this recipe. My mom said this was the only recipe grandma used the whole time she was growing up my whole life also and I'm in my 50's thought we had lost it. We're ecstatic we found it. Best ever

At what temperature do you bake this crust and for how long?

My mother always made her pie crusts this way and they always turned out great. I'd say a 70 year record of perfect is pretty darn good. :)

My mother used this recipe for over 60 years, however, she would add 1/2 teaspoon of baking powder to the dry ingredients. The baking powder made the crusts even flakier.