No-Roll Pie Crust
The quickest "from scratch" pie crust you'll ever make.
| 1½ cups flour |
| 1 tsp sugar |
| 3/4 tsp salt |
| 3 Tbsp milk |
| 1/2 cup canola oil |
Combine dry ingredients in a medium bowl. Mix milk and oil together and pour into the flour mixture all at once. Stir with a fork until blended. Put mixture into a 9" pie pan (or make walnut-sized balls of dough if using mini muffin pans) and press against bottom and sides.
Bake 9" pie crust at 425°F for 10-12 minutes. Bake mini muffin pan tarts at 350°F for 15 minutes.
Allergy Warning: 
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