I don't know about you, but I tend to think of pie crust as a pain in the butt. When I first read recipes for it I was daunted by the instructions and warnings about keeping the butter/shortening cold, using ice water, and keeping the crust perfectly cold the whole time. What a lot of work! So I was mildly surprised when I ran across my grandmother's recipe neatly written on a card. There was no mention of butter or shortening or ice water. In fact it uses oil and milk, which I thought couldn't possibly work. So I tried it out and it makes the most easy, lightweight flaky crust I've ever eaten. I documented my last go of it here:
2 Cups Flour
dash of sugar
dash of salt
2/3 Cup of Oil - I use Safflower, but another light tasting oil would work just as well.
1/3 Cup of Milk
I use a spoon to mix it all together. I've tried a pastry cutter before, but it tends to get all gummed up and doesn't work as well.
I tear off the extra bits of pie crust around the edges, patch any holes, then go around the edges shaping the dough edge with my fingers. It's very fun. Then I fill it with my favorite pie filling. This happens to be a Dutch Apple Pie, made with apples from our CSA box!
And this is what you do with the leftover pie crust! Simply add jelly between two pieces and instant mini pies! I used Oregon Marionberry Jam from Costco. So tasty too! I can say all desserts were well received and disappeared all too quickly!