Thursday, October 17, 2013

Easiest Pie Crust EVER

I come from a family of cooks.  Anytime we are together the conversation ALWAYS turns to food.  A great new restaurant, favorite food your mom made, best new recipe and on and on.

Today, I am sharing a recipe my Aunt Becky found.  She has been telling me about it for quite a while and I just now got around to trying it.

I have been using my grandma's pie crust recipe for years (see it here along with my recipe for chocolate chip pie).  Occasionally I suffer from amnesia and try another recipe, but the need for a food processor and pie weights brings me back to reality.  I don't have time to go to the bathroom, let alone babysit a baking pie crust that I still have to make filling for.  So back to my grandma's crust I would go.  I didn't think it could get easier until I tried this version.  No rolling or extra dirty dishes.  Winner, winner, pie for dinner.

Pat in Pan Pie Crust
1-1/2 c. flour+3 Tbsp.
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 c. vegetable oil
3 Tbsp. cold milk
Stir together flour, sugar and salt in pie pan.
Measure oil in a 1 cup measuring cup.  Add milk and whisk with a fork to combine.
Dump all at once into flour mixture in pan.
Stir together using fork, until no pockets of flour remain.
Pat out, using fingers across bottom and up sides of pan.  Flute edges if desired.
If you are baking to fill later, prick shell with fork and bake at 425 degrees for 15 minutes.

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