Here are two fairly easy pie crust recipes. They're not the traditional flaky crust, but they are pretty good anyway. I am not a pie crust connoisseur. The pie crust aficionados in my life find these acceptable.
Neither of these recipes require you to do anything finicky about cutting the shortening into the flour or to be excessively careful about how you handle them.
Stirred Pie Crust
For a 2-crust 8" pie or a 9" with a lattice top. You can make it a 9" 2-crust pie, but it will be a bit thin with unlovely edges, if you care.
Cut the recipe in half for a 1-crust pie.
2 cups flour
1-1/2 tsp salt (a generous pinch)
1-1/2 tsp sugar (a generous pinch)
1/2 cup vegetable oil
1/4 cup milk
Mix the dry ingredients. Dump in the milk and oil (I sometimes put them in a measuring cup and briefly stir them together before dumping them in, and sometimes dump them in sequentially). Then, stir in the wet ingredients until you have a dough.
Roll it out and use it like any other pie crust. The recipe recommends you roll it out to 1/8" thick, but I just roll it to the diameter I need whatever the thickness turns out to be.
The main drawback of this recipe is that it makes a small crust. The dough gets a bit thin if you're using a larger pie tin.
Tart Dough
This is for tarts rather than for a traditional pie. But it's dead easy and very good.
Cut a stick of butter into chunks. (One stick is 1/2 cup, 8 tablespoons, 1/4 pound). Put it into a food processor along with 1 cup of flour and a pinch of salt. Turn on food processor and whir until the ingredients are combined. Take out the dough, cover it or wrap it in plastic wrap, and put it in the refrigerator for a while.
When you're ready, take out the dough and pat it into a tart pan.
Pre-bake it if it's that kind of tart. Then fill with the tart ingredients and continue your recipe.
jp
(4/22/11)
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