Pie crusts can be so intimidating. Lard, shortening, butter which fat is best? There are tomes of books written on the subject. Then there is the mess of rolling it out and getting it in the pan. I have to admit, one of my proudest moments in culinary school was turning out a truly flaky pie crust which should ideally be done with every pie that comes out of your kitchen. In the real world, sometimes I want a shortcut that does not shortcut on flavor. Store bought is NOT an option. Especially when homemade is this easy.
- 1 1/2 c. flour
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 c. oil
- 2 tbsp. milk
Mix dry ingredients in bottom of 9 inch pie pan. Make a well in the center and add milk and oil. Use a fork to mix and spread pie crust into bottom of tin and up the sides. Bake in 375 degree oven for 12-15 minutes until golden brown if recipe calls for baked pie crust.
That flaky culinary school pie? The secrets were BIG chunks of COLD butter. When you rolled out the crust, you could literally see the chunks, which create pockets of steamy butter and flakes in the crust. Wet fillings, like berry pies, tend to turn flaky crusts into a soggy mess. The oil crust is actually ideal for this kind of pie and gives a tender, crispy, crumbly crust.