#3 How to make a tasty, flaky pie crust

I saw an article in the food section of the paper for “Crustless Pumpkin Pie." It uses Splenda and egg whites instead of eggs and sugar, so it should be low carb. But who would do that to a pie? The crust is the best part. At least of my pies.

I know, you're just like my friend Nancy. She thinks she can’t make a good pie crust. Have faith. I switched to oil for my crusts a few years back, then later changed to peanut oil for some reason, I think it was cholesterol. Anyway, here’s what you do:

Put 2/3 cup of oil and 1/3 cup of water in your favorite bowl
Add 2 cups of flour (I like unbleached)
Sprinkle over the top about 1 teaspoon of salt

Mix it with a fork, but not too much. Gently shape until you have a soft, greasy ball . What we are striving for here is delicate, light, flaky. If you are upset or feeling angry, don’t mix pie dough. Make bread instead. It “needs” you. ; }

Then take half of your greasy ball and plop it on top of a piece of plastic wrap spread out on the counter top, a few inches larger than your pie plate or tin. Lay another piece of plastic wrap on top of the dough. Press the dough down a little and roll it into a circle with a rolling pin, or if you don’t have one because you hate to make pies, just smush and shape it with your hand until you have a circle larger than the pie tin. Now, peel off the top piece of plastic wrap, slip your hand under the other one, and flip the dough onto the pie plate. It will stick to the wrap. If some of it falls off around the edges, no problem (unless it‘s on the floor). Paste it back together. No one ever sees the bottom crust, right? Then fill the crust with whatever you're making, and repeat the smushing and rolling with the second ball, but flip carefully when placing it on top of the filling. Flute or press the edges with a fork to seal the two crusts. Poke some holes in the top to let the steam out. I usually make a nice fat “B” but your initial will work too.

Most fruit pie filling is 5 or 6 peeled ripe whatevers, plus 3/4 cup of sugar or Splenda, and 1/4 cup of flour mixed into the fruit. Maybe a dab of butter and cinnamon on top of the fruit. Then smear a little milk over the top crust (makes it brown nicely). Bake in a preheated oven at 425 for 15 minutes and reduce to 375 for 30 minutes. If you’re doing pumpkin or something with eggs in it, please read some directions from a cook-book for heaven’s sake, and don’t rely on someone writing blogs on the internet.