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No Roll Pie Crust

Stir in oil and milk. Set aside 1/3 cup for topping. Make a well in the center and add the oil and milk using a wooden spoon.

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N0-ROLL PIE CRUST

MAKES ENOUGH FOR 1 LARGE DEEP-DISH PIE SHELL or 1 STANDARD PIE SHELL WITH CRUMB TOPPING AS DESCRIBED IN VIDEO

1 3/4 cups all-purpose flour (preferably cold flour)
2 tablespoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 1/2 tablespoons cold water

1. Combine the flour, sugar, and salt in a food processor. Pulse several times, to mix. Add all of the butter. Give the machine 7 or 8 one-second pulses, breaking the butter into small, split-pea size pieces.

2. Remove the lid and sprinkle all of the cold water over the mixture. Replace the lid and pulse the machine repeatedly until the mixture just starts to get clumpy and take on the consistency of damp sand. If you press a little of the mixture between your fingers, it should hold together (see video.) If it still seems a little dry, pulse the machine a few more times.

3. Transfer the mixture to a lightly buttered 9 1/2-inch deep-dish pie pan. Spread the crumbs evenly, then press them into the bottom and up the sides. Drape a large piece of plastic wrap over the crumbs to keep your fingers from sticking to the mixture. Refrigerate the shell for 1 hour before using.

TO USE THE MIXTURE FOR A PIE SHELL AND CRUMB TOPPING

*Transfer 1 1/4 cups of the loose crumb mixture from the food processor into a small mixing bowl. Add 3 tablespoons sugar and 1/4 teaspoon (optional) cinnamon to the bowl; mix well. Refrigerate until needed. This is the topping.

*Instead of using a deep-dish pie pan, press the remaining crumb mixture evenly into a STANDARD pie pan with 1- to 1 1/4-inch high sides. Refrigerate the pie shell for 1 hour before using.

*Fill the refrigerated shell with your favorite fruit pie filling. Depending on the fruit, this could be anywhere from 4 to 5 1/2 cups fruit filling. Cover the fruit with the reserved topping. Bake as directed.

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