Easy Oil-Butter Piecrust
Betty Crocker with modifications
1 Crust 9” 2 Crust 10” 2 Crust
flour 1 1/3 cup 2 cup 2 ¼ cup
salt 1 tsp. 1 ½ tsp 1 ½ tsp.
oil 3 tbsp ¼ cup ¼ c. + 1 tbsp.
butter 3 tbsp ¼ cup ¼ c. + 1 tbsp.
milk 3 tbsp. ¼ cup ¼ c. + 1 tbsp.
Mix together flour and salt with a fork. Melt butter. Mix in oil and butter with a fork or your hands if needed. Then stir in milk. Form into a ball(s) Roll out as usual. (I use a sheet(s) of waxed paper at the bottom and a sheet(s) of plastic wrap at the top. When removing, remove the waxed paper carefully and then transfer to pan with the plastic wrap on top before peeling it off.)
For a baked piecrust: Oven 450° - 475°. Prick with a fork. For a flatter crust use parchment paper and pie weights for the half of the baking time. Bake for 6-12 minutes (watch it) or until lightly browned.