I got this one from All Recipes and was really pleased with it! The best part is that there is no hydrogenated oils as in most store-bought crusts, and much lower in saturated fat than the usual alternatives too. Also, I don't think I have ever made crust from scratch in my life, and I did it! I used the crust for chicken pot pie, but also read reviewers who had used it for dessert pies. Some added sugar to the dough or sprinkled it on top in that case.
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until just mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Per reader suggestions, I rolled out the crust between the plastic wrap it was wrapped in and a sheet of wax paper (or another piece of plastic wrap) so that you do not have to add more flour and can handle it as little as possible.
1 comment:
I can't wait to try this! I hate having to use butter in pastry crust.
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