Thursday, March 18, 2010

Perfect Pie Crust

I got this recipe out of an old Better Homes and Gardens cookbook that my mom bought and passed down to me from when she was living in New Orleans in the 1950's. I have never made or eaten a crust that was flakier or had better flavor.

You can roll it out between two sheets of wax paper if you need a top crust or just prefer to do it that way.


2 cups all-purpose flour

1 1/4 teaspoons salt
2 teaspoons sugar
2/3 cup vegetable oil
3 tablespoons milk


Mix flour, salt, and sugar in a bowl. With a fork whip together oil and milk; pour over flour mixture.

Mix with fork until dampened; turn into pie plate and press dough evenly against bottom and sides. Crimp edges if desired.

To pre-bake: Prick; bake 425 about 15 min

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