Easy Pie Crust

SUBMITTED BY: B1BMOM PHOTO BY: Jessica B

"This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie crust

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

READ REVIEWS (104)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 18, 2007 by Serena

I would not use this recipe (as stated) for desserts. The crust would be too salty for a dessert. However, it would be great for a quiche. If you decrease the salt by half and use a generous tablespoon of sugar (instead of only 2 tsp) - this is great! Fortunately I tasted the dough before pressing it into the pan - and added enough extra sugar to still use it for my pecan pie. Came out fantastic! Since pecan pies typically bake for a long time, I didn't bother baking the crust and it came out cooked through after an hour and a half baking. Rating four stars because this produced a very simple and quick alternative to rolling out a pie crust - and if enough sugar is added, is very tasty!

10 users found this review helpful

Reviewed on Jul. 25, 2007 by KATHYP100

I have avoided making pie crusts for many years because I could never get it right. They were too much effort and always turned out tough. But I gave this recipe a try and I am absolutely ecstatic to have found such an easy recipe that turned out so well! It was tender, flaky and flavorful! My crust was for a quiche and I used olive oil as another reviewer here suggested. It turned out fantastic. This is a keeper for sure and I am saying goodbye to Pillsbury crusts! Thank you so much for a great recipe that will definitely save me time and money in the kitchen. An update on my original review - I healthied this recipe up a bit by using 1/2 cup of whole wheat flour plus 1 cup of white flour and it turned out great.

6 users found this review helpful

Reviewed on Oct. 28, 2006 by Tulips*n*Truffles

FINALLY! A pie crust that works! I just found this recipe a couple of weeks ago and I've made it at least 10 times. I've used it as a cobbler crust, top and bottom layers of fruit pie, even cut up sprinkled with cinnamon and sugar. It's so so good! I do agree with past reviewers that if you're making a sweet dish, use only a pinch of salt and up the sugar quite a bit. If you're making a savory dish, like a quiche, leave the recipe as is or cut the salt just a bit. Otherwise, this recipe is IT!!!

6 users found this review helpful

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