This pie crust recipe offers a delightful twist on the classic, using a blend of oil and milk for a tender and flaky texture.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the unbleached flour, baking powder, and salt. Whisk to blend evenly.
Whisking aerates the flour, making the crust lighter.
In a separate bowl, mix the cold milk and vegetable oil until well combined.
Using cold milk helps in achieving a flakier crust.
Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
Avoid overmixing to keep the dough tender.
Dampen your work surface and place a sheet of wax paper over it. Take half of the dough and place another sheet of wax paper on top.
The wax paper prevents sticking and makes cleanup easier.
Roll out the dough to your desired size and transfer it to the pie plate. Repeat with the second half of the dough.
Roll gently to avoid tearing the dough.
Fill the pie with your chosen filling, then cover with the second crust. Trim the edges and seal them together.
Use a fork or your fingers to crimp the edges for a decorative touch.
Brush the top crust lightly with milk and sprinkle with sugar. Make a few small slits for steam to escape.
The sugar adds a delightful crunch and sweetness to the crust.
Cover the edges with foil to prevent over-browning. Bake for 20 minutes at 425°F, then remove the foil.
Foil protects the edges from burning while the rest of the crust bakes.
Reduce the oven temperature to 400°F (200°C) and bake for an additional 20 minutes, or until the crust is golden brown.
Keep an eye on the crust to ensure it doesn't overbake.
Let the pie cool before serving. Enjoy your homemade pie with family and friends!
Cooling allows the filling to set, making it easier to slice.
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