scratch pie crust

This recipe elicits all the feels from my childhood. My grandmother always mysteriously had “one more” scratch made crust in her freezer to make a fresh pie when my family would come for unannounced visits to their farm. It is simple and straightforward and uses ingredients readily available anywhere.


Serves: one deep dish 9″ crust


Mixing bowl

rolling pin

1 cup glass measuring cup

Wax paper


2 cups flour – sifted

1 tsp fine salt

1/2 cup canola oil

1/4 cup plus 2 TBSP full cream milk

For the crust:

Combine flour and salt in medium mixing bowl. In glass measuring cup emulsify milk and oil together with a fork or mini whisk. Make a well in the dry ingredients. Pour wet ingredients into well of dry ingredients. Using a fork mix until just combined. Be careful not to over work the dough.

Using a damp cloth wipe down a clean counter. Cover with one large piece of wax paper. Place the dough on the wax paper and gently form in to a rounded disk. Placed a second sheet of wax paper over the dough.

Using the rolling pin, roll the dough from the center toward the outside keeping the dough forming into a circle shape. Once your dough is roughly 1-2 inches larger than your pie plate. Remove the top piece of wax paper. Gently lift the lower piece off the counter and flip the crust into your pie plate. Press the crust in to the plate.

To make a pretty edge, fold up the excess dough all around the edge of the plate. Using your fingers or a fork, make a design around the rim.

Fill your pie crust with your desired filling and bake. This crust does not need to be pre-baked.






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