Easy Oil Pie Crust

2 Crust 1 Crust

2 c. flour 1 1/3 c. flour

1 ½. t. salt 1 t. salt

½ c. oil 1/3. c. oil

¼ c. milk 3 T. milk

Add ingredients, stir with fork. If it seems dry, add more oil as needed. Roll out between sheet(s) of waxed paper and plastic wrap. Peel off wax paper first. Invert into pie pan then peel off plastic wrap. (if baked, poke with fork. Bake at 475 for 6-8 min. )

Easy Whole Wheat Oil Pie Crust

2 Crust 1 Crust

1 c. flour 2/3 c. flour

1 c. whole wheat flour 2/3 c. whole wheat flour

1 ½. t. salt 1 t. salt

½ c. oil 1/3. c. oil

¼ c. milk 3 T. milk

Add ingredients, stir with fork. If it seems dry, add more oil as needed. Roll out between sheet(s) of waxed paper and plastic wrap. Peel off wax paper first. Invert into pie pan then peel off plastic wrap. (if baked, poke with fork. Bake at 475 for 6-8 min. )

Easy Oil/Butter Pie Crust

2 Crust 1 Crust

2 c. flour 1 1/3 c. flour

1 ½. t. salt 1 t. salt

½ c. oil 1/3. c. oil

¼ c. milk 3 T. milk

Add ingredients, stir with fork. If it seems dry, add more oil as needed. Roll out between sheet(s) of waxed paper and plastic wrap. Peel off wax paper first. Invert into pie pan then peel off plastic wrap. (if baked, poke with fork. Bake at 475 for 6-8 min. )

Pie & Pastry Hint

Roll out the pastry between wax paper (on the bottom) and saran w wrap (on the top). You may have to rearrange the saran wrap as you are rolling. Then when you are ready to transfer the pastry, turn it over and carefully removed the wax paper. Turn in into the pie pan with saran side up and gently remove the saran wrap. If you need to roll again, use the other side of the wax paper and saran wrap. (They start to stick if you use each side more than once.)