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WORLD’S
EASIEST
PIE CRUST:
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1.
1 ½ cups all-purpose flour
2 teaspoons turbinado sugar
1 teaspoon salt
½ cups vegetable or canola oil
2 tablespoons milk
Pour all in a 9” pie plate and mix
with a fork until mixture resembles
course crumbs. Press dough into
shape on bottom and sides of pie
plate, crimping at the edges. Poke
bottom with fork a few times, and
bake at 400� for 15 minutes until
slightly brown at the edges.
2.
LET
COOL.
4 cups thinly sliced bulb onions, green
onions, chives, and/or leeks
2 tablespoons vegetable or canola oil
1 tablespoon butter
2 teaspoons thyme
1 ½ cups milk
4 eggs
½ teaspoon nutmeg (or allspice, curry, or another of your choice)
salt and pepper
ONION FILLING:
On low to medium heat, slowly caramelize onions with butter
and oil in a pan until brown but not burned and dry. Mix milk,
eggs, thyme, and spices of your choice with salt and pepper. Fold in
cooled onions. Put in pie crust, and bake uncovered for 40 minutes
at 350� until middle is solid.
Seeds InService, a project of Melissa Potter and Maggie Puckett, explores social practice and eco-feminism through experimental hand papermaking with fibers grown from heirloom seeds.
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