I am going to share with you a very old family recipe from my great aunt who was a nutritionist many years ago at a fancy prep-school. I’m not sure where she got it from but it has been the “go-to” crust in our family for decades. To have a crust recipe without lard and/or hydrogenated oils that still tastes awesome and is quick and easy to make is a real find…in my opinion.
Recipe for 1 pie:
2 Cups all purpose flour
1 teaspoon salt
2/3 Cup Olive Oil
3 Tablespoons cold milk
1) Mix flour and salt together with a fork in a pie plate
2) In a separate bowl, whisk together milk and olive oil until well combined
3) Add wet to dry in pie plate, combine with fork and/or hands and press into plate until it is all an even thickness
4) Use fork to poke holes
5) Bake 425° for 15 minutes
It is not the fanciest crust but I like the rustic nature of it and when it is yummy and healthy, who cares 🙂
Here are a couple of pics of my fave rhubarb pie which I will post the recipe for soon. The first pic shows after it has been baked and before the filling is added.