- A very easy and TENDER pie crust (my husband thinks it's the best
- My mother
Serves/Makes:2 crusts (can cut in half)
- 2 cups (475 ml) sifted flour
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) oil (canola, corn, etc.)
- 1/4 cup (60 ml) milk
- Mix flour and salt.
- Mix milk and oil together.
- Pour into flour and salt mixture and mix until dough forms a ball.
- Divide in half.
- Roll each half between two sheets of waxed paper. Peel off one side of the paper. Invert and place dough (with the other piece of wax paper still clinging) over pie pan.
- Remove (CAREFULLY) the wax paper.
- (If cooking one crust empty, don't forget to prick with a fork to eliminate bubbling during baking.)
- For top crust (if used) roll out in same manner as bottom crust, only cut slits in it for steam release when using for fruit pies.
- My mother has been making this for the past 50 years and it is always tender, flakey and flavorful. Sometimes if I'm making a pudding filled pie or I just desire a different taste I add 1 Tablespoon sugar to the dry ingredients and 1/2 teaspoon vanilla extract to the liquids and then prepare as described above. Enjoy! Jan Peiffer