From Julie Enevoldsen
- 1.5 Cups Sifted flour
- 2 teaspoons sugar
- 1/2 Cup (Canola) oil
- 2 teaspoons (Oat) milk
Directions:
Mix the dry ingredients lightly in the pie dish. Whisk the wet ingredients together. Pour the wet mix into the dry mix and toss together with a fork. As it becomes a dough, press it into the shape of the pie dish. Chill 30 minutes before adding the filling.
To make a top crust increase the flour to 2 Cups, and press/roll the dough onto a flexible non-stick surface. Freeze for 30 minutes. Pull it out of the freezer at the same time you pull the bottom crust out of the fridge. Allow it to warm slightly as you fill the bottom crust. Flip the top onto the pie, and pull off the non-stick surface (I use baking mats). Trim the edges, make your pattern in the top, and bake. You can also sprinkle sugar on top if you like.
Bake at 425°F for 15 minutes, then 350°F until your crust is nicely browned and your filling is bubbling out the cracks in the crust.
Cool for 45 minutes to an hour. Eat!
Fillings!
Lemon-Flower [1]
Blackberry [2]
Shoo-Fly [3]
How to bake half a pie:
To make half a pie, I use a small oval casserole (like this [4], but just pick something the right size) and use these amounts instead:
- 1 Cups Sifted flour
- 1-2 teaspoons sugar
- 1/3 Cup (Canola) oil
- 1-2 teaspoons (Oat) milk