Best pie crust recipe ever! I got it off a bottle of the Wesson oil. Have been using it for over 60 years now. Had a blackberry patch next to our house & would make pie's with the berries. Would always use fresh fruit for the filling. But Blackberries were my favorite. If I use a canned filling I add some fresh fruit to it. So glad I found it makes a real flaky crust with only a few ingredients.

I wasn't sure while I was preparing the the dough but I can't believe how good this is! Thank you, sooo flaky and tasty!

Amen! My mom used this recipe for every pie. I vaguely remember the cookbook looking more like a pamphlet from Wesson oil. I've never used any other crust and it gets rave reviews. The recipe here shows the double crust only. I have the single crust recipe as well. It's not just making half the double size. For those who don't know it I will share the single recipe. It is as follows:

Wesson Oil Single Crust Recipe

1 1/3 cups sifted all-purpose flour
1 teaspoon salt
1/3 cup oil
3 tablespoons cold milk

Follow the directions for the double crust as written above. If blind baking, use a 350°F oven. Bake for 30 minutes or until brown.

My very first cookbook when I married in 1960. 6x9 paperback. I have made hundreds of pies with this crust and it never disappoints. Thanks Wesson Oil!

As others have said, my mom used this recipe since the 1950s and it's the only one I use to this day. Simple, flaky and just good. It's also easy to cut and weave into a lattice crust for fruit pies. Not all the rigmarole of cutting in hard shortening. I've shared with friends and family, the most timid of whom impress their guests with lovely pies.

This is the recipe my mom used. I am requested to make an apple pie at Thanksgiving and the family wants "mom"s pie crust" -- I do too, it is the best!

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.

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. :)

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

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

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.

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.

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

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.

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.