Before I share with you the pumpkin pie recipe that's changed my life, I want to change your life with THIS pie crust recipe. It's my mom's recipe and it's the only one my family ever uses, for all our important pies. And all our pies are important. LOL
Mom's Pie Crust Recipe
2 cups sifted flour
1 teaspoon salt
1/2 cup corn oil
1/4 cup + 1 Tablespoon water
This recipe makes enough dough for two crusts. If you're making pumpkin pie, that means it makes two pies. If you're making an apple pie (with a top and a bottom crust), it makes enough dough for one pie.
Start off with 2 cups of sifted flour and a teaspoon of salt. Just put it in a bowl and stir with a fork. Or use your hands. You'll end up using your hands soon enough on this dough, so may as well start now, right?
Then, get out your favorite vintage glass measuring cup. Only kidding. You can use whichever measuring cup you want. I just happen to be very into tradition. My mom always used a little glass measuring cup, and so must I. In fact, this cute little Fire-King cup was hers. I will treasure it always. (Pardon the water spots on the cup. I'm new at photography.)
Pour 1/2 cup of oil into the measuring cup. My mom always used Mazola corn oil. I bet you know what I'm going to say next. I only use Mazola corn oil, too. I just don't like to mess with tradition.
Measure out 1/4 cup of water and pour it into the oil. Then, add 1 Tablespoon more of water. At this point, it's fun to point out that the water sinks to the bottom. I feel as if I'm back in chemistry class. It's also part of the fun of using a glass measuring cup—so you can see the layers. (I thoroughly enjoy the entire process of making this crust. Can you tell?)
Grab a fork and start whisking it up. You want to blend it really well.
Then pour it into your flour mixture.
Give it a good mix with your fork, but be careful not to over-mix. You don't want the crust to be tough. Just mix it so that most of the flour is moistened.
With clean hands, form the dough into a ball...
...and divide it in two.
Take one of the balls of dough and roll it out between two sheets of wax paper.
Turn your work so that you roll your dough into a circle. To make sure it's the right size, place your pie pan upside down over the dough. The dough should extend about an inch around the circumference. Adjust as needed.
Peel back the top sheet of wax paper.
and place your pie tin upside down in the center of the dough.
Slide one of your hands under the bottom sheet of wax paper and carefully turn the whole thing right side up.
Press the dough into the pie pan...
...then remove the wax paper.
If you're making a pie that only needs a single crust, then fold the dough under all the way around the edge. I like to make a fluted edge, but feel free to do whatever kind of finish you like.
If you're making a pie with a top crust, just leave the edge of the pie alone for now. Once you place the top crust over, you'll pinch them together then create the finished edge.
That's all there is to it! And with this kind of crust, there is no need to bake it first before you put the filling in.