Monday, July 25, 2011

Pat-in-Pan crust

This pie crust is a real time-saver! It only works for single-crust pies; ones that will have a topping on them instead of a top crust. It is sturdy and less flaky, so it is ideal for pies that need a sturdier crust, such as apple or berry crumb pie.

1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup canola oil
3 1/2 Tablespoons milk

In a 9-inch pie pan, combine all ingredients and stir with a fork until well blended. Then use your fingers to pat the dough into the pan firmly, working until you have covered the bottom and sides of the pan. Use your fingers to press it smooth and make an even rim along the edge. With a fork, prick the bottom of the crust to prevent bubbling. Bake as directed according to the recipe for whichever filling you are using.

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