This oil-based pie crust recipe makes a crunchy-crumbly sort of crust.  I love using it for cream and fruit pies.  It's a good recipe to keep handy!
(this quantity makes 4 mini pies (in large cupcake pan))
1 cup All Purpose flour
1/2 tsp salt
1/2 cup canola oil (I ran out of canola oil and used corn oil instead)
2 1/2 tbs cold milk
butter, optional

(Note: if you want to go ahead and make a double or triple batch of dough, you can ball up the excess dough, wrap in plastic, and store in the fridge for later.)
- Whisk the salt into the flour.
- Stir in the oil and the cold milk.
- Once the dough comes together, divide into four small balls.
- Roll each small ball out into 6" circles.
- Lightly grease your large cupcake pan with some oil.
- Place each circle into a cupcake slot. Lightly push them down and mend any tears that form.
- Preheat oven to 400 degress F.
- Bake for 12 minutes. (Optional: lightly brush crust with melted butter halfway through the baking time. This will help the crust brown a little.)

Tada! Your crust is ready for whatever yummy filling you want to add!

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