Oil-Based Pie Crust
2 cups (Remove 2Tbsp sifted Whole Wheat Flour)
2 Tbsp Cornstarch
1 tsp Sea Salt
1 cup Chilled Vegetable Oil/Canola is fine
1/4 cup Cold Milk
Sift together (TWICE!) the flour, corn starch and salt into a chilled bowl.
Add all at once the vegetable oil and milk.
Round dough into a ball.
Divide into two equal pieces.
Round each piece and then flatten slightly.
Roll out between waxed paper.
Peel off top layer of paper and place dough over pie pan; peel off paper and ease dough into pan.
Patch any breaks with extra dough.
Preheat oven to 425°F and bake crust for 8-13 minutes, or fill and bake according to your filling recipe instructions.
Pairs Well With
Yield: Two 9" pie crusts