Pat-In Pie Crust

Name: Pat-In Pie Crust
Ingredients: 1-1/2 cup Flour (whole Wheat Or Gluten-free Can Be Used); 3/4 teaspoons Salt; 1-1/2 teaspoon Sugar (omit If Making A Quiche); 1/2 cups Oil (if Making A Quiche, Try Olive Oil, It's Delicious); 3 Tablespoons Cold Milk, Or Soy Milk, Or Fruit Juice

5 ingredients

3 steps

Ingredients

1-1/2 cup Flour (whole Wheat Or Gluten-free Can Be Used)
3/4 teaspoons Salt
1-1/2 teaspoon Sugar (omit If Making A Quiche)
1/2 cups Oil (if Making A Quiche, Try Olive Oil, It's Delicious)
3 Tablespoons Cold Milk, Or Soy Milk, Or Fruit Juice

Directions

1

Mix the flour, salt and optional sugar directly in the pie plate. Combine the oil and the milk. If you are using juice, whisk the juice whilst pouring; as you remember from grade school, oil and water don't emulsify! Pour the wet over the dry and mix with your fork until all the flour is dampened. Press the dough into the pie plate. If you wish to bake the crust before adding the fillings (this is good for some fruit and custard pies, but I skip this step as I am lazy), prick the crust all over and bake at 425 degrees for 15 minutes until golden.
2

I don't bother with roll-out crusts anymore, and quiche is now a normal meal in my house (favourite flavour is pesto). I have tried this with gluten-free flour mix, and it worked, but every gluten-free mix is different, so no guarantees.
3

BUT, for everything in life there is a compromise. This crust is tender and crumbly, not flaky. I can live with this, but you may not be able to.