⅔cupneutral oilvegetable, canola, or light olive oil
Creating the pie dough:
First mix the salt, flour, and wheat germ (optional) together in a medium sized bowl. Next whisk together very cold or ice water and oil in a small bowl or measuring cup.
Now pour the oil/water mixture into the flour mixture and use a wooden spoon or similar to mix just until the flour is incorporated.
Rolling out and shaping the pie crust:
Divide pie dough in half and form into two balls. This can be used to make two bottom crusts or a bottom and top crust.Place one pie dough ball between two layers of wax paper. Use your hand to flatten the ball just a bit and then begin rolling out with a rolling pin or a tall cup or whatever you have on hand that is cylindrical!
Roll out your pie crust to be around ¼ inch thick and at least an inch or so larger than the diameter of your pie plate. Don’t stress if it’s not even! You can adjust all that once it’s in the pie dish!Peel off the top layer of wax paper and lay your pie plate upside down on the pie crust. Then flip the pie plate and the crust with the wax paper over. Carefully pull off the wax paper and make sure your crust is laying nicely in the pie pan.
Use a knife to cut off any rough overhanging edges, and press those pieces in any places along the edge that might be scant. Once your crust is evened up, you can form pretty edges by pressing your thumb toward thumb and first finger of your other hand at even intervals all around the edge. You can also take the tines of a fork and press it all around the edges of your pie plate for a quick attractive edge. Pierce the pie crust with a fork in multiple places to avoid too much bubbling.
For a pre-baked crust, like my Fresh Blueberry or Peach Pies, bake the crust at 375 degrees for 15-18 minutes. Watch carefully for browning and tent a piece of tin-foil over the pie crust as needed to prevent browning. To avoid the crust bubbling up too much be sure and poke the crust with a fork in multiple places. You can also use pie weights as desired.For all other pie recipes, bake the crust with the pie filling and follow any instructions specific to that recipe!
If you don't have any wheat germ on hand, just leave it out and increase total flour to 2 ½ cups.Avoid over-mixing pie crust dough to prevent a tough crust!Save any extra crust! You should have at least a little and it tastes fantastic baked into crackers on a tray. Sometimes we sprinkle it with cinnamon and sugar! YUM! Kid’s favorite!!To avoid the crust bubbling up too much be sure and poke the crust with a fork in multiple places. You can also use pie weights as desired.More SPECIAL TIPS:If you are making a double crust (bottom and top crust), wait to create the pretty edge until you’ve added the top crust, then follow steps 9 and 10 and bake your pie according to the directions given with your pie filling recipe!If you’re not quite ready to bake the crust, go ahead and place it in the refrigerator until you are ready in order to keep it chilled!