There are times when you really want pie, but you really don’t want to go to the trouble of making pie crust. The cutting in of the cubed butter, the systematic spooning of the ice water, flour all over the counters as you work the dough out with a rolling pin… Some days it seems meditative and other days it just seems like a hassle.
It’s all the convenience of a store-bought crust, but you get to control the ingredients. For instance, you can use whatever oil you like! Peanut, olive, avocado, canola… you could even use melted butter. It all works. It comes out tender and surprisingly flaky.
This makes enough for a 9-inch single crust pie and if you need to blind bake it, just make sure you poke holes in it first with a fork to keep it from puffing up too much. If you do need a top-crust, you can double this recipe and simply tear apart little pieces of dough for the second crust, scattering them across the top of the pie as a kind of streusel topping.
2 cups all-purpose flour
1/2 cup oil of your choice
3 tablespoons cold water
1/2 teaspoon salt
1/4 teaspoon baking powder.
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