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!

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.

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!

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.

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!

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.