Perfect as in fool proof and no breakage when transfering it to the pan.
|1/3 cup||Vegetable Oil|
Mix the Flour and Salt together in a bowl leaving a well in the center. Pour the Vegetable Oil into the well. Mix with a fork until dough is nearly uniformly crumbly. Add the Milk and stir until dough pulls away from the sides of the bowl and a ball takes shape. (Do not over stir or attempt to blend the milk in evenly, this is what makes the crust flaky.) Shape dough into a ball.
Take two pieces of waxed paper, both longer than the paper is wide. Lightly moisten the counter top and place one piece of waxed paper on it. Place the ball of dough in the center and flatten with your hands. Place the other piece of waxed paper on top of the dough, perpendicular to the first piece of waxes paper. The intersection of the two pieces makes a perfect square which should serve as a guide for making a perfect circle.
Now roll out the dough with a rolling pin until the edges meet the edges of the square and it appears round. Remove the top piece of waxed paper and lift the pie crust off the counter by lifting the bottom piece of waxed paper. Carefully lay the dough into a 9 inch pie pan that has been dusted with four. Center the dough. Gently remove the remaining piece of waxed paper. Flute.
Bake as directed for the pie you are making. Remember to check if the recipe calls for pricking the dough with a fork before baking. For a baked pie shell, prick bottom and sides with a fork and bake for 10 to 12 minutes in a preheated 450°F oven.
Perfect Pie Crust - With Top - Perfect as in fool proof and no breakage when transfering it to the pan.
Source: Mary Kohler, my piano teacher from when I was in grade school
Total Time: 0:15
Yield: 1 9" pie crust
Nutrition Facts per Serving:
9g Fat (53.5% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Non-Fat Milk
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.