For Thanksgiving I had the pleasure of making the pies this year. The first pie crust went very well- it rolled out nicely, held together in the transfer to the pie pan and looked beautiful. But, the next two pie crusts! I was so frustrated that I cried! I made them the same way as the first but something different happened in the mix. Something! I have no idea what it was, but it was terrible. I finally decided to focus just on the bottom crust, which I finally got into the pie pans and mended back together. But, they were supposed to be double crusts! I was NOT going to struggle through that again! So, I remembered my recipe for Crumb Crust that I like to use on apple pies and berry pies. And, it was fate! I was making a blueberry pie! Score! This is the recipe that saved my sanity!
Crumb Crust for Pies
1/2 c. flour
1/2 c. sugar
1/2 t. salt
2 T. oil
1 T. cold milk
Combine all ingredients until crumbly, then sprinkle over the fruit pie filling. Bake pie according to recipe. (If you are winging it, bake at 375 degrees for 30 minutes until golden and the fruit is tender.)
I love it on berry pies, and especially on apple pies. Hmmm, think of it on rhubarb pie! Or peach pie! Yum!
Recipe shared by Robin.
