Wham Bam Pie Crust

By srumbel

It's called Wham Bam because you don't have to worry about cutting in cold butter or
shortening like you do normal pie crusts or add in super cold ice water. Also, there is no rolling out of dough. You stir it together and push it around with your fingers into the pie pan. It takes just a bit of time to spread it all around. But keep in mind, it's the bottom part of your pie crust, it doesn't have to be showcase beautiful. It's very forgiving. But it's also tender and flaky and bakes up to a beautiful golden color.

Read more at http://www.thecountrycook.net/2012/09/wham-bam-pie-crust.html#3g6zYWXBoX0PJaUg.99

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 cup vegetable oil
• 2 tbsp. water

Preparation

Step 1

In a medium bowl, combine flour and salt. Stir in oil and water.
Mix until combined. Then form it into a ball.
Spray your pie pan with nonstick cooking spray. It's not really necessary but I just want to doubly make sure there is no sticking and it makes this dough just a bit easier to spread in the dish.
Now, start pushing down on your ball of dough and begin spreading it towards the sides.
Do as best as you can to evenly pull it up the sides.
You'll want plenty of dough up the sides too so you can crimp it at the top edge
You can even get in there with your knuckles if you need to.
This is very forgiving dough. See that little tear there where I pulled the dough a little too hard?
Just smush around the dough with your thumb or fingers. It'll seal right back up.
Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick.
And then you can start to go around and crimp the top edges of the crust.
Now, this does not have to be perfect. I don't know about you, but I like those little imperfections in baking.
It lets folks know you made this all yourself. It's rustic and it's homemade.
It bakes up beautifully golden and tender and flaky. It makes the perfect base for any of your one crust pies.And even the least-experienced of bakers can manage this easy and forgiving crust.

To Prebake:
Poke crust with a fork, all over the inside of the crust (so it doesn't puff up too much while baking). Or if you have beans, you can line your crust on top with foil and then put beans inside to weigh it down to keep it from puffing up. Then bake at 400F degrees for about 10-15 minutes (maybe a tad longer). It should be golden in color.

Read more at http://www.thecountrycook.net/2012/09/wham-bam-pie-crust.html#3g6zYWXBoX0PJaUg.99