A Truly Foolproof Pie Crust Recipe

When my neighbor Evelyn told me I, too, could make her perfect pie crust, I just rolled my eyes and sighed. Ugly memories of dough stuck to my fingers, stuck to a marble board, stuck to the no-stick pie crust sheet, stuck to the counter top and rolling pin (chilled or floured or covered in a sock) came racing back. I had heard it all, tried it all, yet it all ended in frustration and disappointment, followed by a trip to the store for the reliable frozen kind.

But Evelyn is a persistent person. She agreed to show me. I watched and then she insisted I try. And I did it! I made a fine pie crust. Winning the lottery could never rival my excitement at that moment!

I think Evelyn’s generosity, encouragement and optimism may have been one of the finest gifts I’ve ever received. So, in the spirit of giving, I am passing it on. Reading this may not be quite as effective as being in Evelyn’s kitchen (where the cooking magic lives), but do give it a try. I promise, no mess, just success!

Evelyn’s pie crust recipe:

2 Cups sifted flour (that’s important)

1 teaspoon salt

Next mix together in a glass measuring cup

½ Cup vegetable oil

¼ Cup milk

(It is important that these are accurate, hence the need for the glass measuring cup.)

Pour the blended liquids into the flour mixture. Mix with a fork and then shape into a smooth ball with your hands. Magic moment #1…no sticking!

Now you’re ready to roll, if you’ll pardon the pun! Slightly dampen your counter top, and then spread a long piece of waxed paper over the dampened area. Smooth out any wrinkles. (Having the countertop damp keeps the paper from slipping when you roll the dough.)

Next, divide the dough into two balls, with one being slightly larger (the bottom crust requires more). Place the dough onto the waxed paper and flatten it out a bit. See, no sticking! Place another piece of waxed paper over the flattened dough and roll to the desired size.

Remove the top layer of waxed paper gently and set aside. Magic moment #2…no sticking!

Hold the bottom layer of waxed paper over the pie pan, dough side down. With the paper still attached carefully center the dough and lower into the pie pan. Then, gently peel waxed paper off. Smooth out any wrinkles in the dough. Magic moment #3…if it tears at any point, simply patch it. It doesn’t matter!

When you have added your filling, repeat the steps above for the top crust. Cut slits to allow steam to escape. Wrap the edges with aluminum foil for the first part of the baking process, and then remove to brown.

And please notice: no sticky mess to clean up. Just toss the waxed paper, put away the rolling pin and you’re done. Magic moment #4…no frustration, no disappointment, no trip to the store!

At this point, use any pie recipe you desire following those instructions for filling, baking time and temperature. This simple recipe works equally well for dessert pies or meat pot pies.

Use it in a variety of ways. Get fancy with lattice or cute little cut outs. Make pies ahead and freeze the entire pie! Make individual pies and freeze for later or for a quick gift. Freeze pies when fruit is in season! I went from pie crust phobia to pie crust mania with my first success. But no one has complained yet.