Ok I'll admit it I suck at making pie crust, mine always turn out tough - probably because I roll the heck out of them??? My family has been using this recipe for as long as I can remember - although my mom makes wonderful pie crust, apparently I didn't get that gene!
The recipe is called Pat-a-pie crust. I love this recipe so much that I really haven't even bothered to try and improve on my "traditional" pie crust making. This crust recipe works for any kind of pie, you can bake it off for a fruit or pudding filled pie or use when making a filled pie. I especially love this recipe used with a fresh strawberry pie, there's just something about it the flavor combinations that I just love. I also use this crust for quiche, as it is slightly salty (you can adjust the salt a bit) it's perfect for savory dishes as well as desserts.
This recipe is really so simple! In a pie pan mix together 1 & 1/2 cups all purpose flour, 1 & 1/2 teaspoon sugar and 1 teaspoon salt.
In a measuring cup mix 1/2 cup oil (I use Canola) and 2 tablespoons milk, mix well.
Pour the oil/milk mixture into the pie pan with the dry ingredients.
Mix until all ingredients are incorporated.
Once all ingredients are mixed well, pat out the crust mixture in the pie and up the side for a beautiful crust. I do the "finger & thumb" pinch but you can do any finish you like for the top edges. If you're going to bake the crust off before filling it make sure you use a fork and poke a few holes in the bottom to allow for steam.
When baking a long baking pie like apple, pumpkin or pecan to keep the crust from over browning use a crust shield or do what I do and fold 3 narrow strips of tin foil together and place around the crust folding the extra over the top.
Try this crust recipe out you like me may never go back to using a traditional crust recipe or those refrigerated ones again!
Enjoy and remember to be creative and have fun!
This recipe is really so simple! In a pie pan mix together 1 & 1/2 cups all purpose flour, 1 & 1/2 teaspoon sugar and 1 teaspoon salt.
In a measuring cup mix 1/2 cup oil (I use Canola) and 2 tablespoons milk, mix well.
Pour the oil/milk mixture into the pie pan with the dry ingredients.
Mix until all ingredients are incorporated.
Once all ingredients are mixed well, pat out the crust mixture in the pie and up the side for a beautiful crust. I do the "finger & thumb" pinch but you can do any finish you like for the top edges. If you're going to bake the crust off before filling it make sure you use a fork and poke a few holes in the bottom to allow for steam.
When baking a long baking pie like apple, pumpkin or pecan to keep the crust from over browning use a crust shield or do what I do and fold 3 narrow strips of tin foil together and place around the crust folding the extra over the top.
Try this crust recipe out you like me may never go back to using a traditional crust recipe or those refrigerated ones again!
Enjoy and remember to be creative and have fun!
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