Moms Quick Pie Crust

I have never found a store made pie crust to match moms.  Her recipe is good for a savory pie- like pot pies or a sweet pie, like apple or berry.  Any extra gets rolled out and sprinkled with sugar and cinnamon to bake along side the pie.  It does cook a lot faster than the pie, so keep an eye on your “edges” and try not to burn your tongue when they come out of the oven…

Mix the oil and milk with a fork in your measuring cup.  Pour into center well of the flour and salt mixture.  If making a sweet pie- you can add a little sugar now.  Mix with a fork until all flour is moist.  This makes 2 crusts- so it should handle like a ball of dough- not too dry.  Make a little more oil/milk to proper ratio if dough is too dry.  Roll out half between 2 sheets of wax paper.  Place pie pan over sheet and hand under sheet and flip- quick!  Form the dough to your pie pan.  If you are making a chilled pie- chocolate cream, banana cream, coconut cream- you bake the shell first. 20 to 25 minutes at 325 should do it.  I make a few fork pricks on the bottom to keep it from puffing up while it bakes.

If you are doing fruit pies, fill with your choice of filling and roll out a top.  Place the top on and crimp along the edges.

You can get fancy with the top- slits, little hearts, something where the steam can escape while the fruit cooks.  Refer to the pie recipe for baking times.  Don’t forget to cook your scraps……the kids dig them!  This recipe makes 2 shells so a top/bottom or 2 bottoms. 

  • 1 cup canola oil
  • 1/2 cup milk
  • 4 cups unbleached white flour
  • 1 tsp. salt
  • 1 tablespoon sugar

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