Quick and Easy Pie Crust

Thanksgiving Dinner….lots of favorite recipes….that dish that just has to be made because “it’s a tradition!” ….means lots of work for us wives and mothers.  As most of us are planning and preparing delicious Thanksgiving feasts for our families, we are also trying to make the work a bit easier on ourselves.

My mom was the expert on making pie crusts. She used the traditional method of cutting in the shortening, adding water, and mixing gently until it would hold together.  I have tried to develop my skills with pie crusts, too, but have never quite gotten them to be as light and flaky as she made hers.  I know that frozen pie shells are available, but I’ve not yet resorted to that!  I still like the home made crusts!

My friend Lori shared a very easy pie crust with me last night.  I used her recipe today and was amazed at how fast and easy it was! I can’t wait to savor the flavor of my pecan pie and my pumpkin pie!

2 c. flour

1-1/2 tsp. salt

1/2 c. oil

5 tbsp. icy cold water

Combine flour and salt.  Combine water and oil and add all at once to the flour mixture. Stir with a fork until a ball forms. Divide dough in half.

Roll one half of the dough between two pieces of waxed paper to the size of a 9-inch pie plate.

Peel off top layer of waxed paper, turn crust with bottom layer of waxed paper upside down and place crust in the pie plate, gently pressing it into place.  Peel off bottom layer of waxed paper and flute the edges.

Fill pie crust with your favorite filling and use the remaining half of the dough for the top crust.  Since my family enjoys pumpkin and pecan pies, I used the dough to make two single-crust pies.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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