Laurie's StoryMy mom ALWAYS used this pie crust recipe and it's the only one I can make with certainty and KNOW it will turn out right everytime. I have had some really good shortening crusts but this one is my alltime favorite.
all purpose flour
cooking oil (corn, canola, vegetable)
+2 tbsp. milk (fat free to regular works)
1Mix flour and salt in a bowl. In a seperate container whisk milk and oil together until well mixed and immediately pour into flour/salt mixture. Mix with a fork until all flour is absorbed.
2This recipe makes enough dough for 1 double crust 9-inch pie or 2 single crust 9-inch pies. When rolling out, place between 2 pieces of waxed paper. Roll to desired size, remove top sheet of waxed paper, invert over pie plate and press in. The nice thing about this crust is that you don't have to roll it paper thin and if it tears it's very forgiving and easy to fix.
3The nice thing about this crust is that you don't have to roll it paper thin and if it tears it's very forgiving and easy to fix. You can also freeze this crust to use later.
Joanie Smith GRANNYJOANIE - Nov 15, 2012
I failed Pie crusts 101 so I gave up trying to make pies until I discovered this about 35 years ago.It never fails.I sometimes add a little sugar to it for fruit pies.
Thank you for posting it.
Laurie Colvin LaurelC - Nov 15, 2012
Thanks for the heads up on adding a little sugar, I never thought of that. Next time I make a berry or apple pie I am going to give it a try!!
Cin Straw's Kitchen NanatomyGrands - Feb 16, 2013
I tried this recipe and say it's Family Tested & Approved!