Reitha’s Pie Crust

Historical Note: I’ve never found this recipe in any cookbook to date, or even on the internet! Grandma Brummer never could make it right because she always mixed the oil & milk together. Mom also used to make enough pie crust to fit a cookie sheet, fill with apple filling, cover with more pie crust, sprinkle sugar on top and cook until done. The amount of dough and filling at this point are anyone’s guess, but I’m sure with a little trial and error it can be done. Think of Mom while making this crust and it will come out great every time! - Terry

400° oven. Makes crust for top and bottom of an 8” pie; can be doubled easily.

INGREDIENTS:

2 cups flour
1 tsp. salt
1/2 cup oil (use vegetable oil like Mom did, or Canola)
1/4 cup milk

Measure flour and salt into a large bowl; stir lightly with a fork. Pour oil into a jar, then carefully pour milk on top - DO NOT MIX TOGETHER!!! Pour over flour and mix lightly with a fork until well blended. Roll out between two sheets of wax paper, to fit your pie pan. Fill and bake.

APPLE FILLING (per Mom’s verbal instructions): Peel and quarter apples - boil till tender with a little water, brown sugar, cinnamon and allspice to taste.


CRACKER JACKS: Roll out any left over dough to about 3/8” thick. Sprinkle generously with cinnamon and sugar; cut into small strips (1 1/2” x 3”?) and place on cookie sheet. Cook in 425° oven until golden brown, about 12-15 minutes or so.