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.