Tuesday, November 17, 2009

Super-easy no-fail pie crust

Forget cutting butter or shortening in. Forget lard. Forget complicated 12-ingredient recipes that ask you to chill the dough first. This is the only pie crust recipe I ever use. It uses 4 ingredients, which can be added in any order, and always turns out a perfect, flaky pie crust. Even if the recipe calls for a different kind of crust, I use this one. It's good for pies, tarts, quiches, whatever. Learn it. Know it. Live it.

2 cups flour
1/2 c milk
1/2 c vegetable oil
pinch of salt

That's it. Mix together until a ball of dough forms. This makes one pie crust, top and bottom, for a standard-size pie pan. If you're making more than one pie, or have deep-dish pie pans, you'll need to increase the recipe. If you just need half (say, you're making a lemon meringue pie and don't need a top crust), you can split this recipe in half--or freeze the extra half. Take your ball of dough and divide in two. Roll out one half, with a little extra flour, and press into your pie pan. Roll out the other half and decorate/cut out shapes as you see fit for the top half.

Cost: maybe 25 cents?

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