Saturday, October 22, 2011

Mom's Pie Crust

2 cups flour
1 tsp. salt
1/3 cup milk*
1/2 cup veg. oil

Mix with fork until it is the correct consistancy; split in half for top/bottom crusts.

*Per Ruby's note, use 1/2-1/3 cup milk, NO MORE!
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4 comments:

  1. MaryaMarch 21, 2013 at 7:06 AM

    Bake @ 425 for 25-30 minutes if filled (tinfoil the edges). If not filled, then start watching around 15-20 minutes to make sure the crust doesn't overcook/burn.

    ReplyDelete
  2. MaryaNovember 23, 2017 at 10:09 AM

    yummy!

    ReplyDelete
  3. MaryaNovember 23, 2017 at 10:13 AM

    voila!!

    ReplyDelete

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