Wednesday, November 25, 2009

Quick Savory Piecrust

This is super-super easy and super good. It's my mom's recipe and it's what we used, with herbs, for the herb-crusted quiche. This crust can be used for anything however. Adding 2 tablespoons of sugar to the mix even makes it a great base for sweet potato pie.

Happy Thanksgiving!

2 cups all purpose flour
1/2 cup oil (canola or vegetable)
5 tbsp cold water
1 tsp kosher salt

For the crust, combine the ingredients and mix with a fork. Form the dough into two balls of the same size, about the size of baseballs, and place each between two sheets of waxed paper. Roll them out with a rolling pin and place in pie pans. The crust patches really easily so just flatten it enough to crawl up the sides a bit. Bake for 10 to 12 minutes in a 375 degree oven until slightly browned. Remove from oven, fill with your favorite fillings and bake.

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