Pie Crust

On to the first recipe! This is a staple in my house, a basic pie crust. I use this crust in desserts (pies and crisps), as well as savory meals like pot pies and quiche. This crust is so easy... there is no using a pastry cutter to blend cold, hard butter and flour to the right consistency; there is no rolling it out with a rolling pin filled with ice and worrying about uneven thickness. So easy. 

Ingredients:

1 1/2 cup flour

1 1/2 teaspoon sugar

1 teaspoon salt

1/2 cup vegetable oil

2 tablespoons milk

In your pie tin, blend the flour, sugar, and salt with a fork. In a small bowl, whisk the milk into the veggie oil until the milk looks like tiny bubble in the oil; maybe 30 seconds. Immediately pour the milk and oil mix into the pie tin and mix it with the dry ingredients. Once you get it mostly blended, it works best to finish it off by hand. The dough can then just be pressed into the pie tin and shaped to fit.

Fill it with your favorite pie filing and then bake as directed!

You can also pre-bake this crust, just prick the crust a few times with a fork and bake at 425 degrees for 8-10 minutes.

The only drawback to this crust is that it really only works as a bottom crust, so if you have a recipe that needs a top crust (i.e. apple), this probably isn't your best option. I love this crumbly crust so much that when I run across that situation, I typically find a way to not use a top crust, I'll use a crumble topping on a fruit pie or dumplings on a pot pie.

Enjoy!