Saturday, November 28, 2009

Easy Oil Pie Crust

I have a deep, dark secret: I have not ever successfully made a rolled pie crust. There, I said it. I feel better.

A while back, a friend and I made a deal: I make the cheesecakes, she makes the pies. She moved. I'm up a creek.

Oh, and often my mom comes for Thanksgiving and makes the pies. She doesn't really enjoy making pies, though (she's adopted Mrs. Smith as a member of the family, so she can claim "old family recipe").

At one point, I got desperate and tried the oil pie crust recipe in Better Homes & Gardens. It flopped.

This year, though, I got desperater (yeah, I know). I looked at the BH&G recipe again. And I went to my source of all sources (well, for recipes:, as well. As I am wont to do, I took a little from each, and I love the result.

Woo hoo! I can make pies! :-P

• 1 1/2 cups all-purpose flour
• 1T sugar
• pinch salt
• 1/2 cup vegetable oil
• 2 T milk

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place all ingredients in 9 inch pie pan.
a. Or place in medium bowl.
3. Stir together with fork.
4. Pat mixture into bottom and up the sides of the pan.
5. Poke holes in bottom and side of crust.
6. If your recipe calls for a pre-baked crust, bake for 15 minutes in the preheated oven, or until light brown.
7. Use as directed in favorite pie recipe.

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