Easy Pie Crust

Your a busy mom with things to do, diapers to change, emails to get back to, laundry to fold, kitty litter to change and the last thing you have time for is a 4 hour recipe with complications when you have your kids clamoring for your attention EVERY 10 minutes. Arg! 

If you love pies like myself, consider trying the Winter Family’s easy, never-fail pie crust, the next time you want to make a quick pie for the weekend.

Today, I whipped up a very easy pie crust for my pumpkin pie, using their family recipe, and it turned out delicious! The whole recipe from taking the ingredients from the fridge to the time I put it in the oven took me under 15 minutes.

Time tested, no fail recipes…  my kind of cooking!

Linda demonstrates how to make this simple and quick pie crust that never fails – so easy a child can do it, so quick you could have pie every night. Works for savory or sweet pies, one or two crusts.

Winter Family Easy Never-fail Pie Crust 8-9 inch two crust pie

1) In large bowl mix 2 cups all-purpose flour less 2 T. and 3/4 tsp salt

2) In glass measuring cup measure 1/2 cup oil (plus 1 T)

3) Add (measured separately) 1/4 cup milk, mix well with fork

4) Pour liquids all at once into bowl with flour and salt. Stir with fork until blended and pastry cleans side of bowl. (If pastry seems dry, 1-2 Tablespoons of oil can be added.)

5) Gather pastry into a ball and divide roughly into halves.

Roll halves into ball and flatten slightly. Place flattened round between two 15-inch lengths of waxed paper. Roll pastry 2 inches larger than inverted pie plate (you can turn paper with pastry and flip over to enable you to roll it out into a nice circle). Peel off top paper and replace. Flip over and peel off what was the bottom but is now the top paper. Place paper side up in pie plate. Peel off paper. Ease pastry loosely into plate

For my pumpkin pie, I followed Libby’s Easy Pumpkin Pie Recipe

1 Can (30 oz) of Libby’s Easy Pumpkin Pie Mix

2/3 cup of Carnation Evaporated Milk

2 large eggs, beaten

9 inch deep dish pie shell

 Mix pumpkin pie mix, evaporated milk and eggs into a bowl.  Pour the mixture into a pie shell.  Bake it in the oven at 425F for 15 minutes, then reduce the temperature to 375F, and continue to bake it for another 50-60 minutes until a knife inserted into the center comes out clean.  Serve right away, or refrigerate.  Do not freeze as the pie crust will pull away from the filling.  Enjoy!

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Yum!  Easy, quick…  just what I need for the weekend!