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Pie Crust Recipe

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This recipe for Pie Crust, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hall
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One 9-inch pie crust

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk


Directions:
Directions:
Sift the flour, sugar, and salt into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk and pour over the flour mixture.
Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim.

To use as an unbaked shell: Fill with the desired pie filling and bake according to the filling directions. To use as a baked shell: Prick the surface of the dough with a fork several times and bake in a preheated 425F. oven for 12 to 15 minutes; cool and fill as desired.


Personal Notes:
Personal Notes:
OPTION: You can even use this crust for beef pot pies or with any other savory filling -- just eliminate the 2 tablespoons sugar.

 

 

 

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