Easiest 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 :)
1In small bowl whisk oil and milk gently until cloudy, set aside.
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.
3This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.