Preheat the oven to 450 degrees F. In a 9-inch pie dish, whisk the flour, sugar (for a dessert pie) salt and baking powder. Whisk the milk, olive oil (and flavor extract or amaretto for a dessert pie crust) in a measuring cup. Add the liquid to the pie dish. Stir with a fork to blend.
When the dough is mixed, gather it into a ball and flatten it into a disk. Press it evenly along the bottom and up the sides of the pie dish to form a crust. Crimp the edges along the inside with two fingers. Poke holes in the bottom of the crust with a fork.
Bake at 450 degrees F for 10 minutes or just until golden. (Overbaking will make the crust tough.) Let the crust cool on a wire rack when it's done.
Store the baked crust covered at room temperature for up to a day before filling it. Once filled, you may need to refrigerate the pie. Follow the storage instructions for the specific pie you are making.
To Bake a Filled Crust
Follow the instructions for the pie recipe you're using. While baking, make sure the crust edges don't get too brown. You can cover the crust edges with a pie shield or foil.
Don't use extra-virgin olive oil here, because the flavor will be too strong. Regular olive oil is milder and makes this pie crust delicious.
You may substitute canola oil or vegetable oil, but I prefer olive oil.
If you want to make this a vegan pie crust, you could try substituting almond milk for the dairy milk, or just go with water.
The pie crust is delicious without adding flavoring, but you could add a little "somethin' somethin'" for a dessert pie crust.
If you want to add a tablespoon of amaretto or another liqueur, you'll need to decrease the olive oil slightly. Use ¼ cup + 3 tablespoons olive oil instead of ½ cup.
You could try using Grand Marnier instead of amaretto, for an orange-flavored crust.
You could skip the alcohol and add ½ teaspoon of almond or orange extract instead. Keep the olive oil amount at ½ cup.