You can make a Thanksgiving pie…

For a truly easy pie crust, this one from Susan S. Yeske uses much more forgiving vegetable oil instead of butter or shortening.
For the full story and a complete pie recipe see
Nov 17,2022 Bucks County Herald's "recipe of the week".

 Oil Pie Crust

Makes 2 crusts
preheat oven to 400 degrees

1 7/8 cups all-purpose unbleached flour

1 teaspoon salt

½ cup vegetable oil (I use olive oil, but not the strong-tasting varieties; look for the ones that say “great for baking” on the label)

 3 ½ to 4 tablespoons cold water

  Combine flour and salt in mixing bowl. Add oil and, using fork, blend ingredients. This mixture should have a cornmeal consistency.

   Add cold water and continue to mix with fork. Pick up dough and knead by hand for a few seconds.

   Break the ball into two; roll each until round balls. Using the larger of the two for the bottom crust, roll out the first ball using a rolling pin between two sheets of wax paper (the dough is a little sticky).

   When rolled, peel off the top sheet of wax paper. Pick up the dough, which will still be stuck to the wax paper, and lay the dough, paper side up, in the pan. When it is in place, peel off the second sheet of wax paper. It may stick a little to the wax paper, but it’s OK; it can easily be patched if it comes apart.
Pour in the pie filling and spread evenly:
Apples that you sliced and mixed with 1/4 cup sugar and a 1/2 tsp of cinnamon(optional) and 1/4 cup flour.

   Roll out the second ball of dough, peel off the top and lay the crust, paper side up, on the pie. Peel off the wax paper and finish the crust as you would any other, pinching around the edges. Cut slits in top crust and bake at 400 degrees for 40 to 50 minutes. If using apples, use a sharp knife to gently pierce the center of the pie to see if the slices are done. Apple pie may need a few minutes longer. Peach pie should be done after 40 to 45 minutes. Blueberry pie is done when the filling starts to bubble.