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Oil Pie Crust (Vegan Pie Crust)
1 ½ Cups flour (all-purpose)
½ teaspoon salt (kosher/sea salt)
2 tablespoons granulated sugar
½ cup vegetable oil
3 ½ tablespoons milk (I use 2%) - substitute soy or almond milk to be vegan friendly.
Mix together dry ingredients in your pie plate. Add oil to dry ingredients, mix together using a fork and then add milk. If your mixture is too wet, add a little flour. If it's too dry add a small amount of milk. Once dough comes together, mash into the bottom and up to the sides of the pie plate. Try to get the crust as even as possible on the bottom using your measuring cup to press evenly. If you like, you can make a design on the edge or leave as is. DO NOT grease the pie plate - there is enough oil in the crust. Dock the bottom of the pie by “poking” with a fork. Bake at 375° for about 20 minutes or until golden brown. If the edges are browning too quickly, cover with foil.
The pie crust can be made in advance and frozen in the pie plate. Separate pie crust with wax paper, tightly wrap in heavy foil, or place in freezer quality zip-lock bag. Remove from the freezer, and bake when ready to use. Pie crust will keep for up to three (3) months given they are properly sealed.
This pie crust works well for both sweet or savory pies without changing any of the ingredients.
For those who are Vegan, this is a Vegan friendly crust using almond or soy milk.
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