Thread: Piecrust woes
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Old 02-21-2013, 07:27 PM
  #32  
Carron
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Join Date: Oct 2010
Location: desert area of California
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I have used this method, but with out the milk, ever since, well...for ever....and you are right about a very flakey and wonderful tasting pie crust.
Sometimes for a special treat for the kids I would roll out the dough and sprinkly some sugar and cinammon on it, bake it on a cookie sheet after it finished baking, takes only a few minutes, let it cool and break it in to sections for a sweet snack.

Originally Posted by Mary Lynn View Post
I have a recipe for a never fail crust . You can mix it by hand right in the pie pan and press it up on the sides. If you want a top crust mix the ingredients and then place between 2 sheets of was paper and roll out.

1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 cup of oil ( I use canola oil )
3 Tablespoons of milk ( I use 1/2 & 1/2 )
This is a very flakey crust and taste like the old fashion lard crust that Grandma used to make.

Hope some of you try this and let me know how it turned out.
Everyone that taste it can't believe it was that easy.
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