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My Own Pie Crust

(7 Votes)
My Own Pie Crust

When they ask you what makes your pie taste so wonderful you'll be saying, "Why, it's My Own Pie Crust!" This easy shortbread-style pie crust has just a hint of cinnamon flavor, and it's just waiting to be filled with yummy goodness!

What You'll Need

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons cold milk

What to Do

  1. If planning to use this as a pre-baked shell, preheat the oven to 425 degree F.
     
  2. In a 9-inch pie plate, combine the flour, sugar, cinnamon, and salt. In a small bowl, whisk together the oil and milk and pour over the flour mixture. Using a fork, mix until the dry ingredients are completely moistened. Using your fingers, press the dough evenly over the bottom and up the sides of the plate, partly covering the rim.
     
  3. To use as a baked shell, prick the dough all over with a fork and bake for 12 to 15 minutes, or until set, then cool and fill as desired.
     
  4. To use as an unbaked shell, fill with the desired pie filling and bake according to the pie filling directions.

    Makes one 9-inch pie crust.
     

Notes

This is a cookie-like shortbread-style crust, so you're in for a real treat!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I've been looking for a pie crust recepie and haven't been able to find one anywhere else! I'm so glad i found one here!!! )

I am going to start using this recipe. For years I always used shortening, but since they ruined it by taking out the cholesterol, I think it is more dangerous to our health now than it ever was before. Shortening will not rinse off of utensils, and it spreads to other utensils in my dishwasher. This recipe using oil sounds very good to me.

My sister and I have a similar one with 2tsp. of sugar 1/2 tsp. of salt but everything else is the same. We use it for rhubarb and custard pie. Everyone says they don't like rhebarb. But when they try this its a winner every time.

I have been using Mr. Food's version with only 2 Tablespoons of sugar and 3/4 tsp. salt for many, many years, since he used to be on our Quad City Channel 6 Paula Sands show. It gets rave reviews from everyone, and I have shared it hundreds of times. My husband even raves about it every time i make a pie - after all these years! I never use any other recipe. The only problem I ever have is using it for a top crust - to roll it out, I use floured waxed paper top and bottom, but still have trouble keeping it from breaking. Anyone have a suggestion about that?

don't try to roll it out crumble it and spread it over the top of your pie. makes a great crumb topping with out all the fuss of trying to roll it out.

Do I use lard to make it a flakey crust?

Absolutely not. I used to use lard for the reason you suggest, until I learned about this recipe years ago from Mr. Food. Use the oil. It is much healthier and believe me, you will have a hard time finding a flakier crust anywhere!

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