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Once upon a time, when my kitchen was The Land of Made from Scratch Pies (aka, before dental school and Burke and Piper Jane), I made a mean pie crust. My pastry cutter was well-loved, I nearly had my favorite recipe memorized, and my pie crusts were flaky and buttery and glorious… ahhhhh (have I mentioned lately that I. love. pie?).
Fast forward a few years and made from scratch pie crusts (those kind at least) are a much rarer occasion. However, I have found a new go-to pie recipe. It’s simple, doesn’t make my kitchen into a big ol’ mess, and only costs fifty eight cents (yep, I did the math- 15 cents for the flour, 5 cents for the sugar, 2 cents for the milk, a third of a cent for the salt, 36 cents for the oil… sure beats the store bought variety!). While it’s not as delicious as my high-maintenance, pastry cutter version, it’s a great “it’ll-do-for-now” staple. Seriously. Try it.
1 1/2 cups flour
2 T sugar
2 T milk
1 t salt
1/2 cup oil (any except olive oil)
Mix dry ingredients. Make them into a little volcano-esque hill, with a hole in the top.
Whisk the wet ingredients. Pour into the the dent in the top of the dry ingredient ‘hill.’
Mix just enough to moisten dough.
Press into place in pie pan.
Done! Use as base pie crust for your next pie. May I suggest this rhubarb-y, strawberry goodness?