From the 1922 Wesson Oil bottle as part of their marketing campaign to promote the new oil. The oil and milk crust was a surprise victor in the tasting.

Tasters: Two said it was their favorite. "This tastes like pie! Gives good return on both flavor and flakiness. The edge is a little too crispy, but otherwise it's my favorite in terms of texture." "Firm, golden, crisp." "Very pretty, tasty crust with enough thickness to give a slice of pie that classic look." "Rolled out very thin, edges and top broke into lovely tiny flakes. Nice non-flavor flavor -- tasted crusty (in a good way)." "A very pleasing flakiness to the edge; a bit bland, perhaps."

Kitchen notes: The quickest crust. No chilling, no waiting, hardly any touching. It's so wet, you'll think you've goofed. Follow instructions closely and use wax paper to roll because it's too wet to roll otherwise. Both top and bottom crusts are quite thin, barely covering a 9-inch dish.

Recipe