Ah, pie! There’s just something about a warm pie with a perfectly flaky crust. I’m sharing my favorite pie crust recipe today!

This is my go-to pie crust recipe for so many reasons:

• It’s truly easy to make
• It only uses a handful of ingredients
• I’m willing to be you have all the ingredients in your kitchen right now
• It tastes amazing

I’ve used it with all sorts of pies–cherry, apple, strawberry rhubarb, blueberry, and more! It makes a double crust, which means a 9-inch bottom crust and a 9-inch top crust. Okay, lets get into the recipe

Pie Crust Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable or canola oil
1/2 cup milk (preferably whole or 2%)

Egg Wash Ingredients
1 large egg, beaten
Turbinado sugar to taste (optional)

Directions
1. In a large bowl, mix flour and salt. In a 2-cup liquid measuring cup, pour oil and milk and then add to the flour mixture.
2. Using a fork or Danish whisk, mix the crust mixture until it forms a ball. Feel free to use your hands, too! Divide in half and place each half on a large piece of plastic wrap.
3. Working with one half of the dough, place another piece of plastic wrap over top of the crust and roll it out with a rolling pin (I like this French-style one) until it is large enough to cover the bottom of your 9-inch pie pan.
4. Take the top piece of plastic wrap off of the crust and flip it over and into your pie pan.
5. Fill the crust with your pie mixture of choice. May I suggest apple 🙂
6. Working with your other piece of dough, do the same process as before–roll it out with another piece of plastic wrap on top until it will cover your pie. Take the top piece of plastic wrap off and flip the crust on top of your pie mixture.
7. Seal the pie crusts together. Sometimes I use the tines of a fork to do this, and other times I simply use my fingers.
8. Whisk the egg in a small bowl. Using a pastry brush, apply the egg wash to the top crust. Sprinkle with turbinado sugar, if desired. Make a few slits in the pie with a sharp knife to allow it to vent and release steam while baking. Enjoy!

My favorite pie-baking tools:

• French rolling pin
• Ceramic 9 inch pie pan
• Danish dough whisk
• Pie crust shield
• Pastry brush

What’s your favorite type of pie?