Is the pie crust one of the worst parts of making pies? Do you usually buy your crusts so that you won't have to make them? Well here is the recipe for you.
Okay, so that sounded like a commercial. But I do have a pretty good recipe here.
Preheat oven to 375 degrees
- 1 1/2 c. flour
- 1/2 tsp salt
- 3 tbsp (raw) milk
- 1/2 (?) c. oil (olive oil, melted coconut oil or butter)
Add the flour and salt directly to pie dish. Mix in milk and oil being careful with the oil. You might need less or more oil, all depending upon the desired consistency. Too oily and the crust will fall, too dry and it will easily crumble. Once well mixed, start patting down with your hand, working all the small crumbles smooth and melded together. Then work the dough up the sides to form crust. Prick with fork and bake for 10-12 minutes or until crust looks slightly crispy. Let cool.
I use this recipe for cold pies (cream pies), hot pies (baking it all together), and even for my quiches, when I want a crust.
You might think, as gourmet as I want to be, I would use a more traditional pie crust recipe involving rolling it out and shaping the top. And I have tried that before. But this is really good for quick, and tasty, crusts. We've actually been using for years now.
Note: I didn't remember until a second ago that I didn't bother to crimp the tops of the crust. Oops. All well.
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