Prep 10 mins
Cook 14 mins
This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' Dad's Delicious Apple Pie In-A-Bag with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust).
- 1 1⁄2 cups sifted all-purpose flour
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄2 cup mazola corn oil
- 2 tablespoons cold milk
- Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
- For baked shell:.
- Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
- For unbaked shell:.
- Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
This is the same recipe I use and I love it's simplicity. I found it in a Mennonite cookbook . Great post BecR.
darlene loves this its elviras recipe
I found this same recipe in my husband's grandma's recipe box. It also suggests including an optional 1 T sesame seed. Really simple.