Filed Under: Dessert, Dough, Summer, treat

The Best Pie Crust Recipe Ever

This no-muss, no-fuss dough rolls super-thin, so you're guaranteed a light crust.

April 24th, 2014

Recipes by Elizabeth Francisco
Photography by Jodi Pudge
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw

Chef's Tip: Sprinkle a few drops of water under wax paper to keep from slipping.
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup canola oil
  • 1/4 cup water
  1. In a large bowl, mix flour and salt, then add oil and water, stirring with a fork. Form two equal-sized balls. (If too dry, add additional oil and water in tablespoon increments.)

  2. Place a large piece of waxed paper on the counter, then place one ball on top. Flatten into a disk and place second sheet of waxed paper on top. Begin rolling from centre to edge, turning as necessary.

  3. When dough is approximately 12 inches in diameter, peel off the top piece of waxed paper, slide the bottom sheet with the dough onto your hand and invert it into a 10-inch pie plate. Peel off remaining sheet of waxed paper. Repeat for the top.

The Best Pie Crust Recipe Ever

Leave a Reply

Your email address will not be published.