In my first recipe post, I shared my Winter Peach Pie recipe, and I thought that it might be useful to share the pie crust recipe I use in case there are those of you who want to make it all from scratch. It's a very light crust because it's made with oil instead of butter, easy to make and delicious. I can't claim this recipe for my own, I got it from Ruth, one of the best cooks I know, who (I believe) got it from her mother. Everything is measured it liquid measures, including the dry ingredients, and you can make the whole thing in a large 4-cup liquid measuring cup in order to avoid getting a bowl dirty.
Ruthie's Pie Crust
This recipe makes 1 crust; measures for 2 crusts are in parenthesis.
- Measure 1 1/2 cups (3 cups) flour in a liquid measuring cup.
- Add 1/2 tsp (1 tsp) salt.
- Stir together and form a well in the center.
- Separately, measure 1/2 cup (1 cup) oil and then fill the measuring cup to the 3/4 (1 1/2) mark with milk. (This saves time and dishes because you don't have to mix the wet ingredients and then the dry. However, you can measure 1/2 cup oil and then 1/4 milk if you prefer.)
- Pour into well in flour.
- Mix with a fork (or your fingers, which is what I do) until the dough holds together.
- Roll it out on a floured surface, or, as Ruthie does, between two pieces of wax paper on a wet counter top (very effective).
- Flip onto pie and flute edges.
- (If making two crusts, roll the second one out and, after filling the pie, flip on top and seal.)
You don't need to bake the crust before using it. You can put pie filling directly in. Also, I suggest making the crust first and sticking it in the fridge while you prepare the pie. This makes it easier to roll out (if you prepare it too far in advance, however, it will be a bit hard).
*** VEGANS : This recipe can very easily be make vegan, unlike many pie crust recipes where the consistency of the dough depends on butter. Just substitute the milk for rice, almond, or soy milk.