by Pat Lunsford

Created on: August 08, 2008   Last Updated: November 04, 2009

For many years, making a pie crust from scratch just wasn't my thing. Trust me, I know my way around a kitchen and I've made some really good pies, but the crusts were always store-bought because every attempt at making a pie crust myself always failed.

I was so ashamed of this that I actually doctored up store-bought pie crusts, seasoning them and crisscrossing the tops then fluting the edges to make them appear to be homemade. Nevertheless, even though my pies were very good and appreciated by my family and friends, the crusts didn't have that flaky, homemade texture.

However, a few years ago at a family reunion, it all changed. I ate a slice of my aunt's homemade peach pie and the crust was so good I wanted to cry! When I confessed my miserable failures to her, she took me to the kitchen and shared her secret.

That was years ago and the recipe and instructions she gave me have never failed. There's no food processor or cutting shortening into the flour. No guessing whether or not it's too sticky or too crumbly. Just mix it and put it into the pan. Now, I will share her recipe with you.

My Aunt's Never Fail Pie Crust:

- 1 & 1/2 cups of flour

- 1/2 cup of Canola oil

- 2 tablespoons of milk

- 1 tablespoon of granulated sugar

- 1 teaspoon of regular table salt

You're not going to believe the directions!

Just dump it into the pie pan, whisk it together with a fork, press it onto the bottom and sides, rake in the filling then bake according to your pie recipe. That's it! That's all there is to it! And I'm telling you, it always comes out nice and flaky.

If you want to make a pot pie, just omit the sugar and for double crusted pies, just double the ingredients. For cold pies where you bake the crust before filling it, pierce the bottom and sides with a fork before baking to avoid bubbles.

I simply cannot emphasize how quick, easy and dependable this pie crust recipe is and how light and flaky it always turns out. Try it and see. There's nothing to it. What have you got to lose except a little flour, milk, oil and fifteen minutes of your time? Once you make your pie crusts using this recipe, you'll never want to make it any other way. I'm sure of it.

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