I need a good recipe for pie crust. Something that is easy to make but done by scratch.?

Oil Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."

Original recipe yield: 2 pastry crusts.

INGREDIENTS:

2 3/4 cups sifted all-purpose flour

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

DIRECTIONS:

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.

Roll out on lightly floured surface.

For a 9-inch pie crust:

Sift then measure 1 1/4 cups all-purpose flour. Sift with flour 1/2 teaspoon salt. Using a pastry blender or two forks, mix in 1/3 cup plus 2 tablespoons of shortening, until the mixture resembles a coarse meal. Sprinkle cold water, 1 tablespoon at a time, 3 to 4 tablespoons total depending on the humidity, evenly over the flour/shortening mixture, stirring with a fork after each addition, until the dry ingredients are moistened. Don't overstir, or the dough will be tough. Don't add too much water, or the crust will be soggy. Run cold water over your hands & dry them, then shape the dough into a ball, wrap in plastic wrap, and refrigerate an hour or more. Chilling makes the dough easier to roll out.

Lightly dust the rolling surface and your rolling pin and hands with flour. Place the chilled dough on the rolling surface and flaten with your hand, then roll the dough from the center to the edges. Use a dough scraper or a knife or spatula to loosen the dough if it sticks to the rolling surface & put more flour where it stuck. If the dough extends to far in one spot and you have a crack or break in another, trim the excess to patch the holes. Roll to 1/8 inch thickness.

To move the dough to the pie pan, fold it in half to transfer. Trim any excess, or fold it under the edge, and pinch the edges to flute.

You can use this for pies or quiches. Good luck!

OLGA's PIE CRUST

4 cups flour

1 Tablespoon sugar

2 teaspoons salt

1 3/4 cup Crisco Shortening

1/2 cup cold water

1 Tablespoon vinegar

1 egg

Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

My granny always used ice water... She told me why once, but I was about 4 years old and forgot, sorry! Here is her recipe:

INGREDIENTS

* 1 1/4 cups all-purpose flour

* 1/4 teaspoon salt

* 1/2 cup shortening, chilled

* 3 tablespoons ice water

DIRECTIONS

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

For every cup of flour add 1/2 teaspoon salt, 1/3 cup Crisco or lard and 3 table spoons water

To be on the sake side I use

2C. flour

1 t. salt

2/3 C. butter flavored Crisco

6 T. water

Mix flour and salt add Crisco mix with fork or pastry cutter until the size of peas add water.

chill

Ice water and chilling allow the fat to stay somewhat separated witch makes for a flakier crust. the more you mix the tougher and the less flaky your crust. This is for a 1 crust pie you will have some trimmings left. For a 2 crust pie start with 3 cups four. With the leftover trimmings combine and roll out place on cookie sheet spread with butter and cinnamon sugar bake for about 10 -15min at 350 We called them elephant ears just break a piece of and eat.

use chilled water and chilled shortening...it makes the crust flaky.

The above recipie will do just fine. To remove the pie crust from your counter, I have found that scraping it up with a cutting mat (thin plastic kind) and shimmey it onto your pie plate.

Happy Thanksgiving!

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www.recipezaar.com should tell you what to do. They have hundreds of recipes for pie crusts for free!

I saw a show where they just crushed cookies for an ice cream dessert.

have you tried the recipe from crisco it is a winner for me everytime the web page is crisco .com