Mimi's Crust

Like many of the greats, this pie crust is a family recipe. 

Mastered and passed down from generation to generation, and well loved at every step of the way. I was lucky enough to marry into a family where no-fuss, delicious cooking has been the only way to cook since well, forever. This pie crust comes from Ethan's mom, who got it from her mom (Lila's namesake!) and so on. It's super simple and requires very little effort to achieve a perfectly flakey crust... who doesn't love that?! If you're intimidated by crusts, this is the place to start and probably even stay! I hope this recipe finds a place in your family for years to come. 

Notes and substitutions

I like to use Himalayan salt for all of my cooking and baking. Give it a try! 

Oils. Oh oils. To avoid altering the flavors of the finished dish, flavorless oil is key to this recipe. That means any refined oil like vegetable, canola, safflower, etc. Avoid any extra-virgin oils because they assert themselves too much...those pushy oils!

Milk. I haven't tried this recipe with anything other than whole milk but I will tell you that fat is your friend here (and always). If you're looking for vegan alternatives I would try cashew milk or real coconut milk from a can (and mixed in a blender).


Mimi's Crust

Jennifer Bravo, originally created by Lila June Dickinson

Published 05/24/2018

Mimi's Crust

A super easy, flakey crust. Great for beginners and people looking for an easy crust in a pinch!


  • 2 c. flour
  • 1 1/2 tsp. salt
  • 1/2 c. flavorless vegetable oil
  • 1/4 c. cold whole milk
  • You'll need parchment paper + some type of rolling pin


  1. Mix together flour and salt.
  2. Measure the cold milk and vegetable oil together in one liquid measuring cup, do not stir. Pour into the flour mixture.
  3. Using a fork mix until just barely combined. Use your hands to pat in the last flour-y crumbs.
  4. Place parchment paper on a slighlty damp counter to create a seal. Empty barely formed crust onto parchment and using your hands form an even disc. Cut into two and set one half aside.
  5. Using a second piece of parchment paper as a barrier, roll 1/2 of crust into roughly 1/4" thick piece to match your cooking vessel. Repeat with second half if you need a top or a second crust.
  6. If you don't need a second crust, wrap tightly in plastic wrap and seal in a plastic bag to store in the freezer for 1 month.

Yield: 2 sheets

Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.