This is my husband's favorite pie crust. He likes is especially with pumpkin pie as it crisps up nicely and goes well with the pumpkin custard filling. I like it because it is easy to do and always turns out well.
All crusts need a maximum of attention and a minimum of handling. Knowledge of a basic pie crust will open up many recipe ideas for you.
Easy Oil Pie Pastry
2 1/4 cups all-purpose flour
1 1/4 teaspoon salt
1/3 cup cold milk
½ cup vegetable oil
Combine flour and salt in a mixing bowl. Make a small well in the middle and pour in milk and oil. Stir lightly with a fork until well-mixed. If the pastry is too wet, add minute amounts of flour. If it is a dry day, you may have to add dabs of milk and oil - heavier on the oil than the milk. You can chill the dough at this point for later or go ahead and line a pie pan. This recipe makes one double crust or two single pie crusts.
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