Wednesday, July 4, 2012

Making Pie Crust is a Snap

My sister, Teri, asked me for the recipe to Mom's pie crust yesterday.  So, being the good sister that I am, I decided to not just tell her, but to show her.


2 1/2 cups all purpose flour
1/2 cup plus 2 tbsps. vegetable oil
1/4 cup plus 2 tbsps. milk
1 tsp salt

Makes 1 double pie crust or 2 single pie crusts

Pour all ingredients into a medium mixing bowl. Stir with a fork just until it is blended (20-30 strokes). Divide dough in half and form each half into a disk. Place one disk in the center of a 14" long piece of waxed paper. Place a second piece of waxed paper over the disk so the dough is between two pieces of waxed paper. Begin rolling evenly from the center outward to form a circle. Roll dough 12-14" round, depending on size of pie plate. remove top piece of waxed paper then place it gently back over dough. Flip the crust over and remove waxed paper. Center dough in pie plate and remove the waxed paper. Ease the dough into the bottom of the plate so there are no air bubbles between the dough and the pie plate. Leave 3/4" overhang on top edge of dough and fold under to form a crust.

If you are making a single crusted pie, crimp edges all the way around. If recipe calls for a baked pie crust, place foil on top of dough and weigh it down with pie weights (or dried beans). Bake at 350 degrees for about 15-20 minutes. Cool. Fill with cream filling.

If you are making a double crusted pie, place pie filling over bottom crust in pie plate. Roll out second pie dough disk 12-14" and center it over the pie filling. Roll both crusts edges under in a smooth ridge and crimp edges with fingers.

If desired, you can brush crust top with milk or egg white and sprinkle with raw sugar or almonds. Cut four 1/2 " slits in center to allow steam to escape. Bake 375 degrees for 40-45 minutes, or until filling is cooked. Place sheet of foil loosely over the top of the pie if crust is browning to quickly. remove from oven when done and let cool.