Perfect Pie Crust

READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups flour (sifted)
  • 12
    teaspoon salt
  • 12
    cup corn oil (Wesson)
  • 14
    cup milk (cold)
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DIRECTIONS

  • Sift measured flour and salt into a bowl.
  • Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
  • Pour liquid into bowl and stir with a fork to mix well.
  • Stir until it forms into a soft ball.
  • Save half the dough to use later.
  • Roll remaining half of dough into circle between two sheets of wax paper.
  • Peel off top layer of wax paper.
  • Place pie pan upside down on top of rolled out dough.
  • Slide hand under bottom wax paper with top hand lightly on pan.
  • Flip pan, crust and wax paper over gently.
  • Crust and wax paper will gently settle into pan.
  • Then peel second wax paper off crust.
  • Fit crust into pie pan, make standing rim, and prick with fork.
  • I use pie weights to keep shell flat.
  • Bake in oven 450°F for 8- 10 minutes.
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