Homemade pie crusts, just like anything else homemade, tastes leaps and bounds better than store bought crusts. Plus, this pie crust is flaky and light, and to top it all off it is easy and fast to make.
If you've ever made pie crusts before you usually have to "cut in" butter or shortening with a pastry blender or pastry cutter. "Cutting in" the cold butter or shortening is actually why I avoided making homemade pie crusts most of the time. However, this pie is fast, easy, and there is no "cutting in" necessary. Hello fabulous!
Thanks to my mother-in-law I now give you a light, flaky, delicious, and incredibly fast and easy pie crust: This recipe is for a two crust pie (Apple, Cherry, etc.), but it can be halved if you are making a one crust pie (pecan, pumpkin, cream, etc.)
Elaine’s Pie Crust
Time: 10 minutes
2 cups flour
1 tsp. salt
2/3 cup oil (Wesson Best Blend or vegetable oil)
1/3 cup milk
1- Stir the first three ingredients together with a fork in a bowl. Add milk and stir to blend.
2- Gather dough into a ball, and using a rolling pin roll it between two pieces of wax paper as it forms a very soft dough (add no more flour). It will feel different from other pie crusts, but trust the recipe.
3- Remove one piece of wax paper, but use the remaining wax paper to help you put the dough in the pie and then pull off. To be honest, the crust is incredibly soft and at times hard to put in the pan and keep it's shape. Just take your time.
4- Fill pie and put on top crust using same procedure. Bake pie according to your filling, but it is usually anywhere between 10 and 20 minutes.
Holler if you have any questions/comments.