Always Loved Pie Crust
Always Loved Pie Crust recipe
Yield
12 servingsPrep
10 minCook
0 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
canola oil
or safflower oil |
|
| 1 ½ | tablespoons |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
canola oil
or safflower oil |
|
| 23 | ml |
milk, skim
|
Directions
Working directly in a 9-inch plate, stir flour, sugar and salt together with a fork.
Drizzle oil and milk over the flour mixture and lightly toss with fingertips or a fork until crumbly.
With the back of a spoon, pat dough into the plate, taking care not to build up a thick layer in the corners.
Press a floured fork onto the sides of the crust to crimp. Cover and refrigerate for 30 minutes.
Note:
The crust can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
