The other day, I was having lunch with my friend Lori and telling her about some pies I had made. The filling was great but the crust was a little tough. Pie crust is one of those things that have people taking sides as far as the best way to make it. “Chilled butter”, “nothing but ice water”, “never use your hands to mix”, “ALWAYS use your hands to mix”… Everyone has a favorite way and a way that produces well for them. I, on the other hand, struggled with it. I was a total crust loser.
That is until Lori pulled a card out of her bag with a simple recipe on the back and said “Here, try this. I was told it was a good one.” Boy, is it ever. I’ve used it a few times now and it’s turned out good every time. It’s the perfect crust for not only sweet pies, but would work great for those main dish pot pies as well.
Quick, easy and pretty much fail proof. That’s right up our alley!
- 1 3/4 c flour
- 1/2 c vegetable oil
- 1 tsp. salt
- 3-4 Tbs. water
- Gently mix all ingredients in a bowl with a wooden spoon until it just balls up. Don't over mix.
- Divide crust in half. Roll out each half between plastic wrap without adding extra flour.
- Use with your favorite pie filling recipe and bake as directed. For a single crust cream pie, press dough into your pie pan, prick bottom with a fork and bake at 400 degrees F for 10-15 minutes or until crust is golden brown.