Perfect Pie Crust (made with oil)
(recipe makes one 8-9" single OR double crust pie; *for 9" deep dish - make 1 1/2 recipes; *for 10" or bigger - double the recipe)
1 1/2 C flour
1 tsp salt
1 tsp sugar
1/2 C oil
2 T milk
1) Mix flour, salt and sugar. Set aside. Mix oil and milk. Using a fork, stir in with dry ingredients until dough is crumbly or in pea sized clumps. (Half way through, I use my hand to finish mixing as over mixing will make a tough crust.)
2) Set 1/4 C aside for crumb top.
3) Cover with plastic wrap and refrigerate for 10 mins. Press the chilled dough into the pie pan and crimp the edges.
~ for fruit or vegetable pies ~
4) Pour cooled filling into crust. Crumble 1/4 C reserved dough onto top of pie or lightly pat onto floured surface and cut out shapes with small cookie cutters and arrange on top of filling. Dab with 2 T butter, sprinkle with cinnamon and sugar for fruit pies or sea salt for savory pies, such as chicken pot pie. Bake as directed (or 375* for 25 mins. covered with foil, then 25 more mins. uncovered or until pie is finished).
~ for a ready/single crust pie (such as banana cream, coconut...) ~
4) After crust has been pressed into pie pan, line the entire crust with parchment (or waxed) paper. Pour cleaned marbles or pennies onto the paper to keep it weighed down during baking. DO NOT PRICK THE CRUST WITH A FORK! Bake at 375* for 8 mins. Remove the weights (Careful! They are HOT!) and paper, then bake for an additional 7 mins. Cool completely then pour in pie filling and refrigerate.
Pairs Well With
Dad got this recipe from the wife of one of his Korean War Vet. buddies. I've never been able to master Mom's recipe. This one is so simple and delicious - ANYone can make it!