Basic Pie Crust



2 3/4 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

Directions & Notes:

This recipe makes enough crust for a 9″ or 10″ round pie with a bottom and a top layer (like an apple pie with a latticed top). Halve it when making an open-faced pie (like a traditional pumpkin pie). The dough tastes great and is really easy to work with.

1. Mix flour and salt together.

2. Add milk and oil at the same time.

3. Stir until mixed and shape into 2 balls. Wrap each ball in plastic wrap and refrigerate 15 minutes or more.

4. To use, just roll out on a lightly floured surface and place into the pie plate. The crust has enough oil in it that you do not need to grease the pie plate.


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