BettyR
Senior Cook
I got this piecrust recipe many years ago from a friend who has family in Missouri; she got it from one of the women in her family.
I LOVE this recipe it is so versatile; you can throw together a quick piecrust in a matter of minutes or you can roll it out between two sheets of wax paper and use it whole as a top crust or slice it and carefully pick the strips up with a spatula and place them on top of the pie as a lattice crust (you can’t weave them they will break) or you can add oats or nuts, a little sugar and some cinnamon and have the best crumb crust that you have ever eaten.
I personally have been unsuccessful at creating a rolled crust this flaky.
Give this one a try and let me know what you think
QUICK AMISH PIECRUST
Mix in pie plate:
1 1/2c.+ 3T.flour
1 1/2t.sugar
1/2t.salt.
Make a well in the center of the dry ingredients.
With fork, beat in a measuring cup:
1/2c.oil + 3T.milk.
Pour all at once into pie plate and use fork to blend thoroughly.
Push into place with fingers; flute edges if desired.
To pre-bake: Prick; bake 425 about 15 min.
I LOVE this recipe it is so versatile; you can throw together a quick piecrust in a matter of minutes or you can roll it out between two sheets of wax paper and use it whole as a top crust or slice it and carefully pick the strips up with a spatula and place them on top of the pie as a lattice crust (you can’t weave them they will break) or you can add oats or nuts, a little sugar and some cinnamon and have the best crumb crust that you have ever eaten.
I personally have been unsuccessful at creating a rolled crust this flaky.
Give this one a try and let me know what you think
QUICK AMISH PIECRUST
Mix in pie plate:
1 1/2c.+ 3T.flour
1 1/2t.sugar
1/2t.salt.
Make a well in the center of the dry ingredients.
With fork, beat in a measuring cup:
1/2c.oil + 3T.milk.
Pour all at once into pie plate and use fork to blend thoroughly.
Push into place with fingers; flute edges if desired.
To pre-bake: Prick; bake 425 about 15 min.