I began baking as a hobby about 50 years ago. It offers many rewards, like making something and getting to eat it, too.
It’s rewarding to share something you’ve baked. I always make at least two pumpkin pies so I can give one away to someone. I gave one yesterday to the check-out lady at the grocery store. And I take about 400 cookies with me to church each Sunday.
One of the biggest thrills in baking for me is to share a recipe. It’s like giving someone something and you never know where it is going to go next, or how it will change.
And so today I will share a recipe that I hope you use frequently and share even more often. My wife, Marilyn, found this recipe in an Amish cookbook over 25 years ago, and it has allowed me to run wild with ideas for pies since then.
If you have questions or comments, please feel free to contact me.
No – Roll Pie Crust
1 ½ cups plus 3 Tbs. Flour
½ tbs. Sugar
½ tsp. Salt
½ cup vegetable oil
4 Tbs. Cold milk
Blend the flour, sugar and salt.
Pour the milk into the oil and beat until creamy.
Pour the oil/milk mixture into the flour mixture and stir until flour is moist and sort of like play-dough. Pat flour up the sides of a 9 inch pie pan, then smooth the layer to cover the bottom of the pan.
If you need a baked pie shell, bake at 425 degrees for about 15 minutes.
This recipe will not work for a top crust.
A pie needs to look good as well as taste good. Practice different decorations for the pie crust edge until you find one you like. I can make this crust from start to finish in under 10 minutes … but I’ve had 25 years and many hundreds of pies to practice on. It is a great crust, and so easy to make. Try making a pie for dessert tonight!