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EASY No-Roll Pie Crust
by: LeAnn R. Ralph
EASY No-Roll Pie Crust
·
3 cups flour
3 cups flour ·1 teaspoon salt
1 teaspoon salt ·2 teaspoons sugar
2 teaspoons sugar ·2/3 cup cooking oil (I like to use Canola oil)
2/3 cup cooking oil (I like to use Canola oil) ·1/3 cup water or milk
1/3 cup water or milk Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.
This recipe will make enough for:
·3 eight-inch one-crust pies (or)
3 eight-inch one-crust pies (or) ·2 eight-inch two-crust pies (or)
2 eight-inch two-crust pies (or) ·2 ten-inch one-crust pies (or)
2 ten-inch one-crust pies (or) ·1 ten-inch two-crust pie with a generous crumble crust.
1 ten-inch two-crust pie with a generous crumble crust. To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.
For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.
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LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories" (e-book). You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com
bigpines@ruralroute2.com
