Friday, November 23, 2012

Mom Whiting's Never Fail Pie Crust

Makes 6 pie crusts or 3 double crust pies

6 cups flour
1 1/2 teaspoon salt
3 cups butter very cold/frozen
1 1/3 cups milk
1 Tbsp cooking oil

Mix flour and salt together
Grate butter into flour a little at a time (the colder the crust, flakier it will be)
Mix in milk and oil (should be barely moist enough to hold it all together). Mix as little as possible
Divide and roll, or freeze

Tip: use generous flour on counter to roll. To transfer into pie pan, roll sheet onto rolling pin and reverse into the pie pan.

1 comment:

  1. Pie crust is such a tricky one to get right. Thanks for this!