Perfect Pie Crust
This crust is so perfect, there is no necessity of blind-baking. Ice-cold water can be used in place of the milk which will make a crisper crust. Made with milk, the crust is more tender and can be used for free-form pies. Although I have never tried it, others say that this recipe is delicious using butter flavored Crisco instead of the oil. Below is a picture of the lattice top cherry pie that I made at Christmas using this pie crust recipe.
- 1 cup all purpose flour
- 1/3 cup cake flour
- 1 tablespoon sugar or Splenda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil
- 3-4 tablespoons cold milk
Mix flour, sugar and salt in bowl. Cut in butter until the mixture is consists of pea size lumps. With a fork stir in the vegetable oil and milk. When dough is moist and holds together, form into ball. Place in a kitchen plastic bag and flatten into a disk. Wrap and chill until dough is firm enough to roll out, about 30 minutes.
Food Processor Method: Mix flour, sugar and salt in processor. Cut in the butter using six on/off pulses, or until the mixture consists of pea size lumps. Pour the combined milk and oil into the running the food processor, just until moist clumps form. Adding more cold milk if the dough seems too dry.
Roll out the chilled dough on a lightly floured work surface making a 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (If the crust is prepared ahead, cover and refrigerate for up to two days.)
Makes one 9-inch crust. Double recipe for a double crusted pie.
This recipe was adapted from one appearing in the newspaper by Elinor Klivans.
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