Teddy's two-ingredient* oil pie crust
Pies
(*Three if you count salt, and four if you glaze with diluted simple syrup at the end). <br />I just spent a long weekend in a little patch of paradise near Jericho, Vermont. There was a memorial service being held for my husband's Aunt Marge, and extended family came in from all over the country. I could go on and on about the evening campfires or the night swimming in the nearby pond, but this is a recipe headnote after all, so I will stick to the pies. There was a lot of baking going on between the volley ball games and the beer runs, and Marge's younger sister Rachel - who for some reason is known as Teddy - was teaching her grand-nieces how to make proper pies. When I asked whether she used butter or shortening in her dough she answered "neither." <br />The gorgeous double-crusted berry pies and single-crusted pumpkins were made with her canola oil dough recipe, which couldn't be easier she said because you just mix it in a bowl and roll it between plastic sheets cut from grocery/shopping bags. I was stunned at how good this crust tasted. So I wrote down the proportions and leave it here for anyone who is vegan, or out of butter or shortening, or is always on the lookout for different ways of doing things.
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