Thursday, June 9, 2011

Pie Crust

2/3 cup oil
1/3 cup milk
2 cups flour
1/2 tsp salt

Combine all ingredients in an electric mixer. Divide dough in half and roll out between 2 sheets of wax paper. Peel off the top layer of wax paper, turn upside down and transfer to pie pan. Peel off the other layer of wax paper. Trim the edges and add the trimmings in with the other half of the dough. Roll out the same way and use either as the top crust or if you don't need a top crust use as the bottom crust for another pie.

This is a really great pie crust recipe and the only one I will make. Using the wax paper to roll out the crust instead of a floured surface makes the crust light and flaky instead of tough. This crust works really well for fruit pies or for pot pies.

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