This pie crust is great for all sorts of pies, and can even be blind-baked.

Canola oil is best because it does not have a strong flavor. But others can be used. If you’d like to make a savory quiche or tart, reduce the sugar to half, replace half of the flour with whole wheat flour and use olive oil.

Other ideas for customizing this pie crust recipe is to add spices and herbs or ground nuts to the dry ingredients.  Use 1/4-1/2 cup ground nuts - pecans are great with a
pumpkin pie!

One of our favorite things for making this crust - a turntable. It makes rotating and pressing the dough into the pie plate a breeze. Click here to visit our Favorite Things page.

Recipes using this crust:

French Apple Pie
Antipasto Tart

WHAT YOU NEED (for an 8-9 inch pie):
1 ½ cups of flour
2 tsp. sugar
3/4 tsp. salt (you can reduce this)
½ cup oil (canola)
2 tbs. milk (or more as needed)

WHAT YOU NEED (for a thicker 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)

Here’s what you do:

1. Mix together the dry ingredients and make a well in the center

2. Add the oil and milk (keep more milk if too dry)

3. Press dough into the pie plate.

And voila, homemade flaky crust.

Now, you're asking, what about the top crust well . . . here's a  3-Ingredient Streusel Topping

WHAT YOU NEED

1/3 cup brown sugar
1 cup flour
1 stick of butter

Melt the butter and add the remaining ingredients – set aside for 5 minutes and break into crumbs with a fork.

For variety, you can add spices to this streusel, chopped nuts, etc. Examples include: cinnamon, nutmeg, ginger, cloves or grated orange peel for
a spicy topping; sliced almonds for topping a raspberry pie; or pecans for a blueberry pie.

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