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All Saints Lutheran Church
"Easy As Pie" Crust"
By MARILYN D., Lutheran Star II, Jamaica, NY *
This piecrust is made with corn oil or any other light salad oil, so it mixes easily
and doesn’t fall apart when handled. It always comes out tender and flaky~
Single: 1 1/3 cups flour, 1/2 teaspoon salt, 1/3 cup oil, 1/6 cup milk (To measure 1/6 cup
of milk, pour 1/3 cup oil into cup and add enough milk to make 1/2 cup of liquid.
Double: 2 cups flour, 3/4 teaspoons salt, 1/2 cup oil, 1/4 cup milk.
Large Double: 2 2/3 cups flour, 1 teaspoon salt, 2/3 cups oil, 1/3 cup milk.
Sift or mix flour and salt in bowl. Measure oil and milk together and add to flour. Stir
together to form a ball. For double crust divide into 2 balls. Flour hands. Roll out
between 2 sheets of waxed paper, peel off top layer of paper to loosen, replace paper,
turn crust over and peel off the other paper. Place pan over the crust and turn over with
the wax paper. Remove paper which was loosened. Ease the crust into the plate and fold and
press edges on the edge of plate for a single crust, piercing with fork all over to
prevent air bubbles if crust is to be baked empty. For a double crust, fill and roll top
same as the bottom, placing it over the filling and pressing edges together.
* Requests for reprints should be directed to the author who writes for the
Lutheran Star II published by All Saints Lutheran Church. The Reverend Kipp W. Zimmermann
is Pastor and the Church is located at 164-02 Goethals Avenue, Jamaica, NY 11432.
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