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EASY No-Roll Pie Crust
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2/3 cup cooking oil (I like to use Canola oil)
- 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)
- 2 eight-inch two-crust pies (or)
- 2 ten-inch one-crust pies (or)
- 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.
About The Author
LeAnn R. Ralph is the author of the books "Cream of the Crop (More
True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005);
"Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade
paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade
paperback 2004); "Preserve Your Family History (A Step-by-Step Guide
for Interviewing Family Members and Writing Oral Histories" (e-book
2004). You are invited to read sample chapters, order books and sign
up for the free newsletter, Rural Route 2 News --
http://ruralroute2.com.
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