This recipe is also adapted from Daniel Walker's recipe in her book Against All Grain. This recipe is the better choice for a dessert pie, and the other one works exceptionally well for quiche and other savory dishes requiring a crust.
Preheat over to 350°F
Place the dry ingredients in a small bowl and mix.
Place the wet ingredients in the bowl of a stand mixer, or use a hand mixer, and beat to combine.
Add the dry ingredients to the wet and mix until combined.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 15 minutes for pies that do not require additional baking. Cool completely, then add filling.
For pies that require additional baking, bake the crust for 5-7 minutes, until it is a very light golden color. Place the crust in the freezer for 30 minutes, then add the filling and cover the crust edges with a shield or foil to prevent the edges from burning. Return to the oven and bake according to the pie recipe instructions.
