Press-in-Place Pie Crust

Ingredients:

1/2 cup oi
1-1/2 cups flour
1-1/2 tsp sugar
2 tablespoons milk

Put everything in the pie pan. Mix with a fork as much as possible, then finish mixing with your hands. I don't like touching stuff like that so I use a plastic glove on my hand. Pull off pieces of the dough and press them to the sides first. Once all the sides are done, press onto the bottom. Once it's all evenly coated with pie dough you're ready to add the filling. It's not the prettiest pie crust in the world but hey, I'm not entering any contests and it all eats the same. When I make a fruit pie I always use a streusel topping so I don't need to worry about a top crust. For apple pie I just use about 4 golden delicious apples (peeled and sliced), 1/2 cup sugar, and 1 tsp cinnamon. Mix it up and put it in the crust. Then for the topping mix 1/2 cup flour and 1/2 cup brown sugar. Cut in 2 tablespoons butter (I use smart balance buttery spread) until it's all crumbly. Sprinkle evenly over the pie. Bake at 350 for about an hour. I put strips of foil around the edges before I bake, and then take them off after about the first 20 minutes. It helps keep the pie crust from getting too dark around the edges.

If you make this crust for a pie that doesn't get baked, just bake it first at 400 for about 15-20 minutes or until it's lightly browned. I actually have never done this-I guess I always make baked pies.