Perfection is so hard to reach!

Today while making a vegetarian chicken pot pie I found myself calling my mother once again for her pie crust recipe. It turns out perfectly every time and is so universal, you can use if for dessert or savory pies. Best of all, it uses canola oil which is rich in heart-healthy monounsaturated fats. Who's not willing to have a slice of pie to help their cardiovascular system?

Mom gave me permission to reveal her secret:

Mom’s Perfect Pie Crust

For 8-9 inch pie pan.

1 1/3 cup flour

1/3 cup canola oil

3 T milk

Combine milk and oil. Mix oil/milk mixture with flour until flour is just moist (the longer you mix, the tougher the crust will be). Wipe the counter/table with a moist dish cloth. Place a sheet of wax paper over it (moistening the counter holds the wax paper from slipping). Place dough on wax sheet and put another wax sheet over it. Roll the dough out from the center with a rolling pin.

Peel off top layer of wax paper. Then flip crust over into pan using the bottom sheet of wax paper. Peel that off.

If you want a pre-cooked crust (e.g., for a pudding pie or no-bake pie), cook this pie crust at 425 degrees for 8 minutes until lightly brown. Otherwise, follow directions for your pie recipe.

When making a double crust, Mom makes the recipe twice. She says you could try doubling the recipe, but you’re doing it at your own risk.

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Mom is careful to tell me she learned this recipe in home economics class in high school. If you taught home economics at Franklin High School in Livonia 40 years ago write in so I can give you credit.