Aunt Sue’s No Fail Pie Crust
Pie Crust
What’s a holiday season without pie? And let’s be honest—what’s a pie without a good homemade crust?
I’ve been baking pies since I was in elementary school. Yes, really! Pumpkin and apple have always been my go-to favorites (don’t worry, I’ll share those recipes soon-ish). My pie crust journey started with a Crisco-based recipe passed down from my Grandma Tess. It served me well for years—until about a decade ago, when I discovered my Great Aunt-in-Law’s recipe. I had it once, made it once, and never looked back.
So, what makes this crust so special? It’s a no-fail recipe, plain and simple. The secret lies in the vegetable oil, which blends effortlessly into the dough. No dry patches, no toughness—just consistently tender, flaky perfection. Plus, it’s nearly impossible to mess up, and the cleanup is a breeze.
If you’ve been looking for a pie crust that’s easy, reliable, and delicious every time, this is it. Pie goals.
Pie Crust
Aunt Sue’s No Fail Pie Crust
by Jane Hugentober
Prep time: 15-20 mins. Bake time: However long the pie bakes.
Yield: Makes 2 crusts.
INGREDIENTS
2 1/4 - 2 1/2 C. Flour
2/3 C. Corn Oil/Canola Oil/Vegetable Oil or Olive Oil, I usually use Canola because that’s what I usually have available.
1 tsp. Salt
4-5 Tbsps. Cold Water
PREPARATION
Step 1
Mix all together with a pastry blender in a large mixing bowl.
Step 2
Form a ball and divide the dough into two.
Step 3
Lay out sheets of wax paper on a countertop with two pieces of the wax paper that overlap. We are trying to create a wide enough area of wax paper to accomodate rolling a crust. Place one of the dough halves onto the wax papers and cover with another two overlapping wax papers. Roll out between the papers into a large circle that is large enough to cover a pie pan and a bit extra to mold the flutes of the crust edges.
Step 4
Lift the top layer of wax papers, place the pie pan upside down on top of the circle of dough. Lift the entire thing and flip over so that the crust is in the pan. Repeat for second crust. Remove the top layers of wax papers carefully.
Step 5
Press the crust into the pan gently and start forming the fluted crust edge with your fingers. Crust perfection. Fill with pie fillings according to pie recipe and bake according to pie recipe.
Pie Crust, After rolling and after flipping into the pan, before pressing into pan and fluting the edges.