What’s Thanksgiving without pie? You gotta’ have it!

Pie fillings are usually very easy. But what about the crust?

I used to think pie crust was too delicate and required being way too precise even to want to try to make it on my own. But last year I gave it a shot. My first crust turned out fine though it stuck like glue to the waxed paper as I rolled it out because I very purposefully blew off the part in the directions I used that mentioned refrigerating the dough before rolling it out.

No problem. Lesson learned. The step-by-step picture book recipe you can get here entirely for free by clicking any picture on this page shows how to make pie crust quickly, easily and with a full flavor that makes the crust much more than just a convenient container for your favorite pie filling.

Preparation Time: 10-15 minutes plus at least an hour refrigeration time

Cooking Time: depends on filling

 Ingredients

(for one 10-inch diameter pie)

• 2 Cups Flour (I use whole wheat flour, but any flour will work)
• 1⁄2 Teaspoon Salt
• 1 Tablespoon Sugar
• 4 Tablespoons Butter
• 4 Tablespoons Canola or Vegetable Oil
• 1 Tablespoon Vanilla Extract
• Ground Cinnamon (optional but adds warm flavor for pumpkin or fruit filled pies)
• Cold Water or Black Coffee (I like using coffee for more flavor but either will work)
• Cooking Spray

 Equipment

• Large Mixing Bowl
• Measuring Cup
• Table Knife
• Fork
• Large Cutting Board
• Wax Paper
• Rolling Pin
• 10-Inch Diameter Pie Pan
• Pot Holder or Folded Dish Towel