Best Pie Crust

I have been using this recipe for over 30 years. I have not tasted another crust I like better. It can be used for both sweet and savory pies. I love it so much that I have never even tried making a different one. It’s so easy, just 3 main ingredients and a dash of salt. I always get compliments on my crust, that’s how I know it is the best pie crust. Now I can just share this post when others ask me for my recipe.

Recipe

Ingredients:

2 Cups and 2 tablespoons of All Purpose Flour

1/3 Cup Milk

2/3 Cup Vegetable Oil

1/8 teaspoon of salt

Directions:

Mix all 4 ingredients in a mixing bowl until a dough ball forms. Divide the pie dough in half. Alternatively, you can make one dough ball slightly larger for the bottom crust.

How to roll it out

For the bottom crust, roll half of the dough out between 2 pieces of parchment paper or wax paper. This step is very important. You must roll this crust out between two pieces of parchment or wax paper.

Remove the upper piece of paper and after that use the bottom piece to dump the rolled out crust into the Pyrex pie dish. This step is also very important. This crust is too fragile to transfer without using the paper for support.

Remove the paper from the bottom crust and pinch evenly into the pie dish.

Add your desired filling. I added peach blueberry filling, find it here.

Repeat the process for the top crust. Pinch the edges shut.

I use the handle of a butter knife to make a nice edge, but you could also use a fork. Bake as directed for your favorite pie recipe.

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