This recipe was passed down from my grandmother to my mother, then to me. It does never fail. One thing you should know is that you can over mix the dough at the end. So just mix just until incorporated. This dough is also very good in pot pies. You can cut out large sized cookie rounds, bake them, and top off a stew or soup of your choice. I make these ahead of time and freeze them. It keeps the calories down and you don’t have soggy dough in the bottom of the bowl.
No-Fuss Pie Crust. 5 minutes to prepare 1 9-inch pie crust
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
Lightly grease a 9-inch pie dish with nonstick spray. Set aside.
In a large bowl, whisk together flour, salt, and baking powder.
Add oil and water and mix until combined. Form into a ball.
Press ball of dough into the bottom of prepared pie dish, spreading it out towards the sides. Using your knuckles or the bottom of a glass, push it evenly across the bottom and up the sides of the dish.
Crimp top edges or flatten with fork tines, fill with favorite filling, and bake according to your pie’s instructions.