No Fail Pie Crust
(Small children and large dogs can make this successfully on their first try)
- 2 ¼ cups flour
- 1 Tsp Salt
- ¾ cup corn oil or vegetable oil (no others please)
- ¼ cup cold milk
Mix in a bowl until the consistency of play dough. If it is too dry sprinkle a few drops of oil on it. If it is too wet, a Tbs flour until just right. Sticky…too wet….crumbly or cracky…too dry.
Single Crust Pies
I don’t even roll it out for a single crust. Just take a ball of it and mash onto the pie plate and flute the edges until you get it done. This recipe will make a 10” deep dish pie crust. For a one crust crème pie, cook at 350 for 20 minutes and check it for done. (Light brown). For pumpkin and pecan pies, put the filling in the raw dough crust.
To make a double crust pie…….
Make the bottom crust as described above. To make the top full crust roll out the dough. To roll out this sort of oil dough, you will need waxed paper. LIGHTLY oil the paper on both the surfaces that touch the dough. Roll with rolling pin the thickness you like. CAREFULLY peel the waxed paper away. While the dough is still attached to the bottom piece of waxed paper, flip over the fruit filling on your pie. Peel off the waxed paper and seal the two crusts together.
Rather than make full cover top crusts, I slice the rolled out crust into a lattice about 1” wide and weave the top. I also draw diamonds and cut them out and layer a totally covered top.
To make it golden and gorgeous, take the pie out 15 minutes before done and paint on egg yolk cut with a little water. It will make the top brilliant.
I suggest you collar the pie to keep the edges from getting too brown. Pie collars are a GREAT INVESTMENT. Beats folding and crimping the aluminum foil.