Bulk-Pie Crust

in

Note: We recommend a scale to measure out your flour (most accurate)

Do not use a liquid measuring cup for dry ingredients.

  1. Mix together:
    3/4 cup canola oil
    1/4 cup milk, water or non-dairy drink
  2. Measure out 1 and 3/4 cup Breads From Anna Pie Crust flour, slowly add flour to liquid mixture and blend until well combined.
  3. Press bottom crust into 9 inch baking dish.
  4. If making a top crust, it is recommended to roll the remaining dough onto a cutting board. Sandwich the dough between two pieces of wax paper, then roll out onto the cutting board. Once the dough is rolled out, place dough in the freezer for approximately 30 minutes. Dough should be cold. The cold dough will allow the wax paper to be easily removed and the dough can be placed on top of the filling of the pie, seal the edges.
  5. To create a golden glaze over the top of the pie, mix one egg with one tablespoon of water, lightly beat. Brush this mixture over the top of the pie and rim.
  6. Bake according to filling directions. Do cover the rim if it begins to over brown before the pie filling has finished baking.

©2009 Breads From Anna. All rights reserved.