Bake a Perfect Pie Crust Without Shortening: Use Oil Instead

This is a recipe my family has used for years for a good, flaky pie crust, using oil instead of shortening. It is rolled between waxed paper and that keeps flour from getting all over your counter top. I roll all my pastry between waxed paper, because it prevents the crust from sticking when you try and place it in the pan to bake.

Beat together with a fork: 1/2 Cup Salad Oil and 1/4 Cup Milk

Add to that a mixture of 1 Cup sifted (important) Flour with 1 teaspoon Salt

Mix all together to form a ball. Add a little more flour if it's too sticky to roll

Place the ball between two pieces of wax paper, and roll out to fit your pie pan. When you get it to the right size, peel off the top layer of waxed paper, slide your hand underneath the bottom and flip it into the pie pan. Trim around the edges and crimp the edges with a fork. Make some holes in the bottom and sides so you don't get air bubbles.

Bake at 350 degrees for about 8 minutes or until the crust is golden brown.

After the crust has cooled, fill it with your favorite pie filling. My favorite is Pecan Pie!

This recipe makes one 8 or 9 inch pie crust

Use this same pie crust recipe to make Fried Fruit Pies. Roll out small (about 8 inches of dough. Fill the dough on one half with cooked Apples that have been sweetened, or use sweetened Peaches. Place pats of butter over the fruit. Fold over the dough onto the fruit. Crimp the edges with a fork.

Fry the pies in hot oil (about 350 degrees) until they are golden brown. Remove from oil, place on a paper towel, and dust them with Confectioner's Sugar.