This recipe has changed my life. Before it, I thought that pie crust was one of those incredibly complicated domestic feats that only Martha Stewart disciples should attempt. Based on my chewy crusts and flour encrusted counters, I was right.
After several pie crust fiascos, I resolved to chuck those pre-made crusts into my cart while feeling pangs of environmental and economic guilt. Still, there was no way I had the time or expertise to pull off a perfect crust.
Then a friend introduced me to this recipe that cannot be fouled up. (Believe me, I have tried!) You can’t overwork, over-mix, or over shape this hearty dough. And although it is incredibly simple, it tastes decadently complicated. Also, it just happens to be vegan!
For easy clean up, roll it between two sheets of waxed paper. You’ll have a perfect crust without the mess.
Simple Pie Crust
- 3 C. flour
- ¾ C. oil
- 1 ½ tsp. salt
- 3/8 C. whole, skim, or soy milk
Blend, form into two equal balls, roll out each ball between sheets of waxed paper. This recipe will make two pie crusts.
As a child my favorite part of homemade pie crust were the scraps that my mother would sprinkle with cinnamon and sugar and bake just for me. We’ve continued this tradition with my son–which has make him a huge fan of homemade crust as well!
Does anyone else have a favorite crust recipe? Do you happen to roll out several batches and freeze them between waxed paper? (I haven’t tried this yet and would love to know if it works!) Please divulge your pie secrets!