For 50 years I've also made the crust my Mom taught me and it always turns out flaky and golden. It is a bit more work and you have to get the hang of it! 1/2 cup oil ( I use canola) 1/4 cup milk 2 cups flour (more or less as needed) Combine and then gather up into 2 balls. Roll each out between waxed paper and then peel away one side and flip into pie dish. Fit and peel off the other waxed paper. After top crust is on flute edges. I've had lots of people ask for this recipe and I would never make any other kind of crust!

• Reply