When I think of the month of November, my mind goes directly to gratitude, grace, and delicious food. I also think of the beauty around us, so vibrant in color and so rich with friends. And I think of what we’ve been given and how we are truly blessed, beyond what we deserve.

I’m not sure if you’ve read my new book, but several times I write about the great theologian Henri Nouwen. I really appreciated his book, The Return of the Prodigal Son, in which he says that gratitude is more than a mere thank you. It’s really a discipline that we live out and practice each day in a conscious way.

There are so many benefits to giving thanks. It actually can humble us when we realize all that we’ve been given. I know that where I am today and what I have today is because of grace.

Grace to me is also like a dollop of sweet cream on a warm piece of Pecan Pie.

But before I share the pie recipe, which you are going to love, I have to be honest with you and tell you this:

I Hate Making Pie Crusts

Yes, I HATE MAKING PIE CRUSTS.

So because pie season is officially here, whether we like it or not, I want to share with you today my Easy Press Pie Crust recipe. I am not a big fan of store-bought pie crusts or the mess involved in rolling out the dough, so this one works for me.

Easy Press Pie Crust

1/2 cup oil

2 T. milk

1 1/2 cups flour

1/4 cup sugar

1 tsp. salt

Preheat oven to 375. Whip oil and milk together with a fork. Add in the dry ingredients and continue to mix with a fork until well blended.

Press into pie pan (with a fork or your fingers) and poke with a fork. That is right.

There is no rolling involved.

Bake 12-15 minutes. Cool.

Soon I will share with you the amazing pie recipe that goes into this crust. (And 3 different sizes.) Perfect for Thanksgiving. You press, bake, fill, bake, and serve!

Do you enjoy making pie crusts or do you buy pre-made?

(This recipe is on page 49 in my new book, The Reluctant Entertainer.)