Easy Pie Crust
From inthekitchenwithkath.com
(Adapted from Better Homes and Gardens New Cook Book)
For best results, use a digital kitchen scale to measure the flour.
For a Two Crust Pie:
2¼ cups (270 g) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
½ cup extra light (mild tasting) olive oil
6 tablespoons cold milk
2 teaspoons white vinegar
Waxed paper for rolling the dough
1. Place a large baking sheet in the oven and preheat to the temperature required for the pie that you're baking.
2. Combine the flour and salt in a bowl.
3. Measure the olive oil in a 1-cup measuring cup. Put the 6 tablespoons of milk in the same cup with the oil. Add the vinegar to the cup.
4. Add the liquids to the flour all at once and stir with a fork just until it can be formed into a ball.
5. Form the dough into a ball. Cut slightly more than half of the dough and put it on a 12-inch sheet of waxed paper. (If you put a little water under the bottom of the waxed paper, it won’t slide around when you roll out the dough.) Flatten it with your hand; put another sheet of waxed paper on top and roll the dough out to the edges of the paper.
6. Carefully remove the top sheet of waxed paper. Lift the bottom sheet and dough up and put it paper-side up over the pie plate. Carefully remove the waxed paper and fit the dough into the pie plate.
7. Fill the pie with your filling.
8. Roll out the rest of the dough between waxed paper for the top crust and place it on the pie.
9. Finish the edge of the crust the way you like. I simply use a fork to press into the dough around the edge.
10. Be sure to cut vents in the top crust before baking so that steam can escape.
For a Single Crust Pie:
Use the following amounts and follow the same procedure as above, rolling out all of the dough for the crust. Finish the edge of the crust before filling.
1½ cups (180 g) King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
1/3 cup extra light (mild tasting) olive oil
4 tablespoons cold milk
1 teaspoon white vinegar
Waxed paper for rolling the dough