Pie Crust in the Pan

Hate to roll out pie crust?  Use this recipe for the same flavor.  This crust will be more crumbly than a rolled crust, but the flavor is perfect.

1 ½ cups flour

½  salt

Throw above ingredients straight into large pie pan, mix with fork.  Combine following ingredients in small bowl:

½ cup oil

2 tbs. milk

Beat oil and milk till combined.  This will NOT mix completely.  Pour this mixture into the pie pan, mix with flour mixture until all oil/milk is absorbed.  Pat mixture into place with your fingers.  Use this as you would any pie crust.  For puddings and other pre-cooked fillings, bake crust at 425 degrees for 10-12 minutes.  To use with fillings that need to be cooked (pumpkin, etc.) pre-bake pie shell at 425 degrees for 5 minutes.  To use in place of a 2-crust pie, reserve ½ to ¾ cups of the crust  mixture to crumble over top of filling, bake as recipe directs.