I finally tried out this pie crust that a lady in my ward showed us. It's her grandma's recipe and she swears by it. It's totally different than any other recipe I've seen out there. It works great AND it's made with oil, so it's healthier (somewhat!) and it's flakier. No cutting butter, no waiting 2 hours for the dough to cool. I'm not a pie crust-making kind of gal (Pilsbury's my friend), but this one is worth it and really not much trouble. :) Plus, I froze half the recipe in 2 baggies and just used one last night for a quiche. It thawed just fine and tasted great!
Mary Blanchard's Pie Crust
1 cup Oil (I used canola)
1/2 cup Water
3 cups Flour
1 1/2 tsp Salt
1/2 tsp Baking Powder
Mix dry ingredients in a medium-sized bowl. In a medium-size pan, bring to bubble (NOT BOIL) the oil and water. Take the pan off the heat, add the flour mixture and mix well, until ball of dough forms.
Roll out 1/4 of the dough between two sheets of wax or parchment paper (this is essential!). About an 11 in. circle will make a 9 in. pie crust. The cooler that the dough is, the less sticky it is, but it is a little harder to roll out. Take the top layer of wax paper off. Then flip over the pie crust into your pie pan (carefully). You can mold it into place using the wax paper, then remove the wax paper. Trim off the edge abd decorate as you want.
If baking the pie crust without filling, poke holes in the crust and place a tin pie pan on top to prevent large bubbles. Bake crust at 325 degrees for 10-15 minutes, or until lightly golden brown.
For filled pies, bake as directed (usually 350 degrees for 30-40 minutes). Makes 4 pie crusts (2 tops and 2 bottoms).
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