Regular pie tin:
Place 1 1/2 cups flour, 2 TBSP sugar and 1/2 tsp salt into pie tin. Whisk to blend.
I use King Arthur unbleached flour and Morena Pure Cane sugar (not a fan of bleach in my food).
Beat 1/2 cup oil and 2 TBSP cold milk and pour over flour mixture.
When I used to bake with my mom, she liked to create a well and put the liquid ingredients inside the dry ingredients. I always thought it was a little bit magical how they all blended together.
Use a fork to mix just enough to moisten the flour, then press into bottom and sides of pie plate.
After mixing with the fork it is crumbly. I press it into the pie pan with my fingers.
Use the tines of the fork to press into the top to form an edge.
If baking without filling, prick all over with a fork and bake at 425 for 15 mins.
If using for a fill and bake pie, follow pie-recipe directions.
I calculated adjustments for a larger pie plate, the glass pyrex kind.
2 cups flour, 3 TBSP sugar and 3/4 tsp salt.
3/4 cup oil and 3 TBSP cold milk.
Can use 1/2 sugar and 1/2 Splenda for baking.
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