Source:

Prickly Pear

Serves/Makes:2 regular 8" crusts

Ingredients

• 2 cups (475 ml) flour
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) canola oil (or corn/cottonseed/vegetable oil)
• 1/4 cup (60 ml) milk
• OPTIONAL FOR SWEET COOKIE-LIKE CRUST FOR SWEET PIES:
• 1 T sugar (added to flour mixture)
• 1/4 t butter flavoring**
• 1/2 t vanilla**
• **added to milk allotment

Preparation

• Mix flour and salt together.
• Mix oil and milk (and optional ingredients if used) together and add to flour mixture.
• Mix until it forms a well-blended ball.
• Divide and roll out between two sheets of waxed paper.
• Peel wax paper off one side, flip over into pie pan with remaining wax paper on top, situate crust so it is centered and then peel off remaining wax paper.
• Repeat procedure with rest of dough for top crust(Cut slits in top crust--if needed--prior to placing on pie).
• When baking ahead--bake at 350 degrees (175 C.) until lightly golden.

Comments

This is the easiest, most versatile crust recipe I have ever come across. I love using the whole recipe for a single crust pie in a 10" pie pan (9" will do). You can bake it ahead for a single crust pie--just remember to prick it with a fork so it doesn't bubble up. When making a double crust pie recipe for my 10" pan (or 9") I double the recipe--this way you also have leftover dough for decorations, i.e. leaves, etc. Any totally leftover dough I roll out sprinkle with sugar/cinnamon mixture cut into squares in pan and bake for about 10-15 minutes at 350 degrees or until golden--my husband thinks this is the best part! People remark all the time how tender, flakey and pretty my pie crusts are!