Pie Crust Recipe – Deb’s Favorite
I’ve made several pie crusts in my lifetime, but this is my go-to recipe. Why? Because it’s easier, requires no refrigeration wait time, and tastes as good as any I’ve had. It’s an oil-based recipe and makes 1 pie crust. Double the recipe for two crusts.
Ingredients
- 1-1/4 cups flour
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/3 cup vegetable oil
- 3 TBSP. milk can use skim
Instructions
-
For one pie crust, combine flour, salt and sugar in a medium bowl. Mix well.
In a liquid measuring cup, measure 1/3 cup of oil, then add the milk. Mix well.
Make a well in the center of the flour mixture and pour in the oil mixture. Stir with a fork until the dough comes together.
Roll the dough out between two sheets of wax paper. Remove the top sheet of wax paper and place a 9 inch pie plate on top of the dough in the center. Run your hand under the wax paper and flip the dough onto the pie plate. Press into pie plate and fold the edges under and crimp. Follow the baking directions for your favorite pie recipe.
