I love pie. Like, really love it. I will eat it breakfast, lunch, dinner and dessert. But because I love pie so much I am a bit of a crust snob. Everyone knows that when it comes to pie, the crust is really what matters. 

So you can stop your search for the best pie recipe, because I have done the work for you. No more stressing over fickle, cold butter cutting, pretentious crusts, because this is the easiest and most forgiving crust you'll ever make. Plus it tastes amazing (confession: I eat the raw dough scraps, but nobody has to know). 

2 1/2 Cups Flour

1 Tablespoon Sugar

1/2 teaspoon Salt

Mix those together to form a deep well (that means push it all to the edges until you have a hole in the middle of your mixture).

Add 2/3 Cup Vegetable Oil

1/3 Cup + 1 Tablespoon Milk

Stir the liquids into the dry ingredients just until moistened.

Then, take two wax sheets and put about half your dough onto the sheet, then cover with the second sheet and roll with a rolling pin (or a can #studentlife) until your desired thickness. Remove the top sheet and carefully tip the crust into your pan and remove the second sheet from the back.

IN OTHER WORDS, roll the crust between wax paper sheets and transfer to the pie pan. 

This recipe makes two crusts, so you can do two open-faced pies or one double crust pie. Besides eating the dough, I also like to cook any scraps on a cookie sheet with a little cinnamon sugar for pie crust cookies. 

This crust is forgiving, so if you mess up you can re-roll it at least once. 


Recipe Credit: Suzzy Rowley, Duchesne County Farm Bureau