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This pie crust is great for all sorts of pies, see our No Rolling Pin Required Page for additional ideas.

Fruit pies bake best in glass pie plates because the even heat distribution helps compensate for the juices released from the fruit during baking.

If you have trouble with fruit pies bubbling over in your oven, look for a pie baking ring that is made of nonstick metal and is donut shaped - it'll collect the juices and keep the pie plate raised above them and allow heat to come through the inner ring.



Other Recipes
using this crust:

Antipasto Tart
Caramel Apple Pie

 This is the quickest and most flavorful apple pie you'll ever make.  The longest time will be spent peeling and slicing the apples.  As for the type of apple used - Granny Smith or McIntosh work best.

For the apple filling:
2 lbs apples
2/3 cup brown sugar (can adjust to taste)
2 tbs flour
1 tsp cinnamon
2 tbs butter

Peel and slice the apples, toss with sugar, flour and cinnamon. Place in prepared pie crust, dot with butter and top with streusel topping.

If you do not want the edges of your crust to get to brown, wrap the edges of your pie plate with aluminum foil. (You'll need to check the pie the last 10-15 minutes and remove the foil if the edges are too light.) The pie bakes at 375 degrees for 45 minutes or until the apples are tender when pierced with a fork.

For the crust - this makes a 9 to a 10-inch pie:
2 cups of flour
3 tsp. sugar
1 tsp. salt (you can reduce this)
2/3 cup oil (canola)
3 tbs. milk (or more as needed)

Mix together the dry ingredients and make a well in the center. Add the oil and milk (keep more milk if too dry). Press dough into the pie plate - starting with the edge and working towards the middle.

For the streusel topping:
1/3 cup brown sugar
1 cup flour
6 tbs butter
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp grated orange peel
1/4 tsp ground cloves (optional)

Melt the butter and add the remaining ingredients – set aside for 5 minutes and break into crumbs with a fork. Sprinkle over top of apple filling.
 

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