No Roll Pie Crust

from Julie

Ingredients

• 1 1/3 c flour (I use whole wheat and it turns out fine)
• 1/2 tsp salt
• 1 1/2 tsp sugar (leave out if using for a savory dish)
• 1/3 c cooking oil
• 3 Tbsp cold milk

Directions

1. Whip oil and milk together, pour over dry ingredients.
2. Mix until completely dampened. Press dough with fingers to line a pie plate. No rolling necessary.
3. Brown crust at 400 degrees for 12-15 min. Cool. Makes 1 crust.

Tip: As an alternative to a rolled top crust on a 2-crust pie, sprinkle pastry crumbs over the top of a filled pie.

Credit: Campus Crusade's Delectable Collectibles

Whole Wheat Pie Crust

from Julie

My husband likes this because it's flaky and not dry like some whole wheat crusts. I hate rolling crusts, but it's a lot easier if you put it between two layers of plastic wrap.

Ingredients

• 2 cups whole wheat flour
• 3/4 c butter, softened enough to work with
  
• ice cold water

Directions

1. Cut butter into flour until it forms crumbs. Add water one tablespoon at a time until it forms a workable dough.
2. Split into two halves, wrap in plastic wrap and chill before rolling.
3. Can be stored well-wrapped in the freezer and taken out later to use as needed. Thaw in fridge. Makes 2 crusts.

Pumpkin Muffins

from Julie

Ingredients

• 1 2/3 c flour
• 1/4 tsp baking powder (1/2 tsp if using whole wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• OR 1 tsp pumpkin pie spice in place of the three spices
• 1 c sugar
• 1/3 c oil
• 1/3 c water
• 2 eggs
• 1 c pumpkin
• 1/2 c raisins

Directions

1. Combine dry ingredients.
2. Mix wet ingredients together in a mixing bowl. Then add dry ingredients, except raisins. Mix well. Fold in raisins. Batter will be thick.
3. Spoon into well-greased or paper-lined muffin tin. Bake at 350 degrees for 20 minutes. Yields 14 muffins.