Summary: This is a family recipe passed down through generations, and it's the best pie crust in the world. Note: This recipe does not double; for multiple pies, you'll have to make a new crust each time. To prebake this crust, bake in a 350° Fahrenheit oven for about 30 minutes until golden and set.
Yield: enough for one thinly-rolled double crust (top and bottom)
- 2 cups flour, sifted
- 1½ teaspoons salt
- ¼ cup milk
- ½ cup canola oil
Sift the flour into a mixing bowl, sprinkle the salt on top, and whisk gently to combine.
Pour in the milk and canola oil, and, using a fork, mix everything together until the flour is evenly incorporated.
For an 8″ or 9″ pie plate, take 3/4 of the dough from bowl and put onto a sheet of waxed paper. Place another sheet on top and roll out with a rolling pin, to your desired thickness.
Remove top sheet of waxed paper and invert crust into pie plate. If you're making a double crust, roll the dough out thinly.
Use the remaining crust for a lattice top, a very thin top crust or for yummy pie crackers (you can cook these plain, dusted with cinnamon and sugar, or even sauced with pecan pie filling).