Home -> Personal -> Recipes -> Push Pie Crust
This is the pie crust Leif's grandmother made for all her pies. It's easy, with no worries about tearing, but it won't do for a traditional top crust. For fruit pies that needed a top crust, she would make an additional half recipe and crumble it over the top of the filling before baking.
|2 Tbsp||cold milk|
|½ cup||vegetable oil|
|¼ tsp||salt||(fruit pies)|
|½ tsp||salt||(nut pies)|
|1 tsp||salt||(meat pies)|
Mix milk and oil in measuring cup, beat with fork until cloudy. Mix flour, sugar, and salt in pie pan and make a well in the center. Pour milk and oil mixture into the well. Mix thoroughly until the dough is evenly mixed. Press dough onto sides and bottom of pie pan in an even layer, using a low fluted edge.
Baked shell: bake at 400°F for 12 to 15 minutes until golden brown.
Copyright © 2012, Leif Bennett. All rights reserved.