Making it easier . . .

I have a go-to recipe for pie crust that is a favorite for either sweet or savory pie fillings. Today, I came across an even easier method of quickly getting a pie ready for the oven. Thought I would share before I put it aside and forget!

Pie Crust

1 1/2 cups all-purpose flour
1/2 cup salad oil
2 tablespoons cold milk
2 teaspoons sugar
1/2 teaspoon salt

If you are just baking a crust for a filling later, preheat your oven to 400 degrees.

In the pie pan, put flour, salad oil, milk, sugar, and salt. Mix well with a fork until it starts to come together. Don't overmix or the crust could become tough. With your fingers, press crust out into the pan and up the edges and flute the edges. Prick well with fork (if you are baking the crust) and bake until light brown. When cool, fill with desired filling.

If you are making a pumpkin pie or something of that sort, put your filling into the crust before baking and follow directions and temperatures for whatever type you are making.

Of course, if you want to double the recipe and just do it in a mixing bowl, that works just as well.