I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Friday, August 2, 2013
Oil Pie Crust
Makes 2 single layer crusts or 1 double layer
2 3/4 cups whole wheat pastry flour (a little more if freshly ground) 1 t salt ½ cup light olive oil (not extra virgin olive oil) ½ cup milk
Mix the flour and salt together. Measure the milk and oil in a
measuring cup, don’t stir. Add the oil/milk mixture all at once to the
flour. Stir until mixed, then shape into 2 balls. Cover with plastic
wrap and refrigerate for at least 15 minutes. Roll out on a lightly
floured surface. Put into pie pan and flute edges, bake/fill as recipe
directs.
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