CHEW THIS! No Roll Pie Crust

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Simple Pie Crust

Blaise Doubman

I think that pie crust is about one of the easiest tasks to master in the kitchen. However, not everyone would agree. Do not get me wrong, there is nothing wrong with a good quality store bought pie crust but there is something different and special about one you have made yourself. The problem that most people have with homemade pie crust is the rolling out of the dough. That is only first right behind people being confused as to what temperature to have the ingredients. Some recipes and websites can flat out just scare a person out of making homemade pie crust. And that just should not be. Anyone can make a homemade pie crust!

The recipe I am sharing today is literally one of the easiest recipes you could ever hope to find when it comes to homemade pie crust! And there are only 5 ingredients! The milk in this recipe really tenderizes the dough but water can work in a pinch. I have not really experimented with gluten free flour for this recipe but there are so many delicious gluten free flours available now that I am sure your local grocer carry’s one or more varieties you can try. This crust can be baked or unbaked when filling with your pie filling, according to your pie recipe.

No Roll Pie Crust

When making this crust, use right away

1 1/2 cups white all-purpose flour

1/2 cup vegetable oil

2 tablespoons whole milk

2 teaspoons white granulated sugar

1 teaspoon salt

Start by preparing your oven to 375 degrees F. Spray a 9-inch pie plate with non-stick cooking spray containing flour.

In a large bowl combine the white all-purpose flour with the vegetable oil, whole milk, white granulated sugar and salt.

Mixture will be ready when combined and resembles rock and sand texture.

Press this mixture evenly into your prepared pie pan. Poke all over with a fork.

Bake, in preheated oven, for 20 minutes.

Remove and cool. Use as desired.

Ask and Answer: Shirley S. from Shelbyville wondered if I had a favorite restaurant in Shelbyville. Yes, I do. “The Chicken Inn” is fabulous! If you have not yet, check it out!

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