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Eleanor Bogey's Pie Crust




Source of Recipe


Buddy Cookbook


List of Ingredients




2 c flour
pinch salt
1/2 c oil
1/4 c milk

(Makes two 8 or 9 inch crusts.)

Recipe



Combine flour and salt in a bowl, stir with a fork.

Measure oil and milk together in the same measuring cup. Do not stir.

Add oil and milk all at once to the dry ingredients. Stir with a fork until the mixture forms a ball.

Knead a few times to make the dough stick together.

Divide into two balls. Roll each ball into a circle between two sheets of waxed paper. Arrange crust in a pie plate.

For a dry crust such as used in some creme pies, bake at 375 for 15-20 minutes or until crust is golden brown.

For a two-crust filled pie, add the filling. Cut slits in the second crust and arrange it on top of the filling. Bake at 375-400 degrees for 40-50 minutes until crust is browned and filling bubbles through crust slits.

For custard pies, fill with custard filling and bake at 375-400 degrees for 40-50 minutes until filling is nearly set.