I've made this wonderful recipe for 40 years as a quick alternative to a rolled crust. Wisk the oil and milk together in the measuring cup before adding to the flour mixture in the pie plate for even blending of the ingredients. I think it works best prebaked (I bake at 425 degrees F.)with a cooked filling such as in lemon meringue pie. However, I was surprised to find that this even works, unbaked, as a quiche crust without getting soggy. When used unbaked, it stays crisper if the pie is baked for 10 minutes at 425 degrees F and then reduced to your pie recipe temp to finish baking. Expect this crust to be tender and crumbly rather than flaky like a shortening rolled crust...different, but good in its own way. I've come to use this more frequently out of laziness, and because I don't want to use hydrogenated fats. I've tried to reduce the ratio of oil, but all my efforts have been less tender. Corn oil and mixed vegetable oils workd just as well.
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I've made this wonderful recipe for 40 years as a quick alternative to a rolled crust. Wisk...