1 cup plus 2 tablespoons flour
3 tablespoons cold milk
¼ cup cooking oil
1 box banana pudding mix
2 cups milk
Preheat oven to 425 degrees.
Dump flour into a mixing bowl. Combine milk and oil in a beaker and pour into flour all at once. Stir lightly with a fork and then use hands to press dough into a soft ball.
Place a sheet of wax paper on a flat surface. Place dough in the center of the wax paper. Cover with a second sheet of wax paper and roll out into a circle approximately 12 inches in diameter.
Remove top sheet of wax paper.
Place pie pan over dough and invert the
dough with the wax paper so the crust falls into the pan.
Peel off wax paper and shake gently to allow the center of the crust to fall into the bottom of the pie pan.)
Poke bottom and sides of crust with a fork to prevent air bubbles from forming under the crust as it bakes.
Place in hot oven and bake for 10 to 15 minutes or until lightly golden. Remove and cool.
Combine banana pudding mix with milk and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Cool for 5 minutes, stirring twice.
Slice one banana and layer onto the bottom of the pie crust. Pour in filling.
Place pie into refrigerator and chill for at 3 hours.