Gloria's StoryEasiest Pie Crust Ever! Always flaky and anyone can do it. It's patted down right in the pie-pan, no rolling, just spreads easily with your fingers. As a novice cook, I found this in a Mommy-Recipe-Exchange-Cookbook at my son's elementary school in the 1960's and don't know its origin. I've call it Newly-Wed Pie Crust because I've passed it on to young brides with success. I've used it all these years and now my grown kids do too. It's never "card-boardy." I think you'll like it and welcome your comments :)
oil (scant) not quite to the top
milk (yes - 2tb + 1 tsp milk)
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2In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
About this Recipe
Carole F BakersQueen - Nov 21, 2010
I will definitely try this..I have made my Mother's pie crust for years where you have to roll it out. Some days it is tricky. So this one will be less work...thanks for sharing this recipe.
Marsha McTigue M1CAL - Nov 21, 2010
My mother always made a crust just like this one, using oil and milk. It is a great recipe!! Thanks for posting, I had forgotten this amounts for this, now the holidays are nearly here, I'll be needing this one!
Linda Parr linmp - Nov 22, 2010
gonna give this a try & pass on to my daughter! thx!
Gloria Bernal mzglorybe - Jan 19, 2011
Please let me know how it turned out for you, Marsha.
Marsha McTigue M1CAL - Jan 19, 2011
Gloria, I am going to make a lemon pie today and use this recipe for the crust. I remember my mother would measure the oil in her measuring cup, and add the milk right to that and stir it all up in the cup, I guess to save dirtying up another bowl, LOL. I will let you know how it came out.