Marilyn's No Roll-out Pie Crust: (she stressed to me that she didn't create this recipe herself, but found it on a bag of flour several years ago!)
1 1/2 C. flour
1/4 tsp. salt
4 Tbsp. sugar
6 Tbsp. milk
1/2 C. Veg. oil (can use any oil except olive oil)
Put all of this in a 9" pie plate in the order listed. Do NOT put in a bowl. Stir with a fork. It will be a very oily mix. Using your hands, smooth the crust around the pie plate bottom and up the sides. Turn the edges.
For cream pies: fork the bottom and bake @ 350 degrees for 10 min. or until browned.
For Pumpkin or fruit pies: Bake @ 350 degrees for 1 hour or until it is done.
You can do a crumb topping on the fruit pies or make a roll out crust for the top!
This is very good and easy!
Rosemary's Pie Crust:
Pie Crust (for 1 Crust): I usually use a 9" pie plate for this.
1 C. All purpose flour
1/2 tsp. salt
1/3 C. plus 1 Tbsp. veg. shortening
2 Tbsp. water
Cut in all ingredients using a pastry cutter until it's all crumbly. Form into a ball and roll out to desired consistency.
Place in desired baking dish, make pretty by form a nice fluted edge.