Yes, we know we're a little late to the pie party, seeing as how Thanksgiving was yesterday. But people still bake pies year-round, right? There's the lemon meringue and the coconut cream and the key lime. None of them holiday-ish, per se.
So here's a version of a pie crust that requires no roll-out. Which is perfect for us because rolling pins give us hives. We hate making pie crust from scratch and will usually buy it pre-made from the store. But this crust...this crust is perfect. Not a beauty queen, for sure, but easy. And delicious.
Rating: 1/4 assed
Here's what you need and how you do it:
1-1/2 cups flour
1/2 teaspoon salt
2 Tablespoons milk
1-1/2 teaspoons sugar
1/2 cup canola or vegetable oil
Preheat oven to 375 degrees F. Mix ingredients right in the pie plate. Press into place with your fingertips. Prick bottom with fork. Bake for ten minutes. Remove from oven, fill and bake until pie filling is firm.
For a printable version of this recipe, click here.