The EASIEST and FASTEST double pie crust recipe you've ever used! Just flour, water, oil, and salt - simple and turns out crisp and perfect every time!
Whisk together flour and salt in a medium mixing bowl.
Make a well in the center of the flour mixture.
In a separate bowl or measuring cup, whisk together water and oil. Immediately pour into the well in the flour.
Stir (I like to use a fork) quickly to combine the ingredients and bring together from the sides to form a ball of dough.
Slice the ball of dough in half to form your two crusts.
Roll each portion of dough between two sheets of parchment paper or plastic wrap until they form a circle slightly larger than your pie plate.
Peel the top layer of parchment paper or plastic from the crust. Lifting by the bottom sheet of parchment paper/plastic wrap, flip the crust upside down centered on the pie plate.
Peel off the remaining sheet of parchment/plastic. Lift the edges of the dough and tuck the crust down into the pie plate to form a smooth layer across the bottom and up the sides of the pie plate, slightly spilling over the top edge.
For a single pie crust, tuck the excess dough under itself at the edge and crimp evenly around the pie plate.
If recipe calls for a pre-baked pie crust, poke holes with a fork across the bottom and sides of the dough to allow steam to escape while baking. Bake single prepared crust for 10-12 minutes at 450°F.
Notes
This is a two-crust recipe. It can be halved if a single crust is needed.Unbaked crust can be frozen for up to 3 months. Thaw completely before baking. Nutritional info is based on a double-crust without the filling ingredients.