Pie crust
This recipe produces either a pie crust bottom and top for a 10 inch pie pan or 2 pie crust bottoms. The recipe can be halved to produce 1 bottom.
If the pie crust is to go with a no-bake pie, the crust will need to be baked in the oven first before filling is added. For a baked pie, the crust will be prepared before the pie, and will be baked with the pie filling. Both procedures are detailed below.
2 C flour
1 1/2 tsp salt
1/2 C oil
1/4 C milk
1. Mix together the flour and the salt.
2. Pour the oil and the cold milk into a measuring cup. Don't stir the oil and milk together.
3. Pour the oil and milk into the flour. Stir lightly until the dough is mixed.
4. Form the dough into a ball. Divide the dough ball in half. Flatten each half slightly.
5. Lightly sprinkle some waxed paper with flour. Place one of the two dough parts between two sheets of waxed paper.
6. Sprinkle some flour on the rolling pin as well. If no rolling pin is available a clean floured soda bottle or other cylinder can be used. Roll the dough into a flat circle until the appropriate size. Check to see that the dough circle is the appropriate size by holding a pie pan over the dough circle. The dough circle should be large enough to cover the bottom and sides of the pie pan, with a very small amount of excess dough along the edges. The excess will cover the edge of the pan before final forming, and if a pie crust topping is used will be the part that is attached to the topping.
7. If making a pie crust topping with the other half, repeat the process described in steps 5 and 6. The only difference is that the pie crust topping dough circle will be slightly smaller. It does not need to cover the sides of the pan. As with the bottom, leave a small amount of excess dough along the edge of the circle.
8. Take the pie crust bottom and carefully place it in the pie pan. If any rips occur mend them without using water. Make sure the excess dough along the edge is able to cover the edge of the pie pan.
9. If the pie crust is intended for a no-bake pie, place the crust in the freezer until chilled, around 1/2 hour. Then remove the pie from the freezer and bake it in a preheated 350 degree oven for 20 to 25 minutes.
10. If the pie crust is for a baked pie, add the filling to the crust. Place the crust topping over the top of the filling and attach the crust top and bottom together by pinching the edges, not working the dough over the edge, but instead working it above the pie pan edge. Make several horizontal (not criss cross) cuts in the top of the crust for steam to escape out of during bake. Bake following pie directions.
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