Tuesday, January 27, 2009

Oil Pie Crust

8 or 9 inch one crust pie

1 cup plus 2 Tbsp. flour
1/2 tsp. salt
1/3 cup oil
2 to 3 Tbsp. cold water

10 inch one crust or 8-9 inch two crust pie

1 3/4 cups flour
1 tsp. salt
1/2 cup oil
3 to 4 Tbsp. water

10 inch two crust pie

2 2/3 cup flour
1 1/2 tsp. salt
3/4 cup oil
4 to 5 Tbsp. water

Measure flour and salt into mixing bowl, add the oil and mix with a fork until it resembles small peas. Sprinkle water over the flour one tablespoon at a time. Mix with a fork until the flour is moistened and the dough just cleans the bowl. Adjust the water until the dough feels like playdough, oil may be added if needed. Form into a ball and flatten. Roll between two sheets of waxed paper until 1" larger than your pie all around. HINT: Moisten the surface slightly under the waxed paper to keep it from sliding. Release the top sheet of paper and replace over the dough, flip over and remove the other sheet, fold in half over the paper in your hand and place in the pie plate. Remove the sheet and press and form the dough into the corners. Fill the pie and prepare the top crust in the same manner. Place slits in the top crust to vent. Bake as directed.

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