Easy Pie Crust
1 Cup soy-free flour
1/2 Cup softened salted, full-fat butter
1/4 Cup milk
1. In a medium bowl, cut butter into flour until crumbly. (I use 2 knives, but you can use a pastry cutter.)
2. Add the milk and stir with a fork until moistened.
3. Turn out onto lightly-floured surface.
4. Form dough into a smooth ball and divide into 2 sections.
5. Flatten one section slightly and roll out to fit your pie pan (easily fits 9-inch deep dish pie pan). (Make sure that you flour the rolling pin, too, or it will stick to it.)
Makes 2 pie crusts.
This crust reminds me of a cracker in taste. The great thing about it is that it can be re-rolled without turning tough, which is great for someone like me who has difficulty rolling it out right the first time, and it's very hard to mess it up. :)
To bake this crust before adding filling: Preheat oven to 475oF. After placing crust into pan, poke holes into the bottom and sides using a fork, and bake for 10 minutes until crust is lightly browned. Cool before adding filling.