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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This is from an older Betty Crocker cookbook. Makes great, flaky, delicate pie crusts. This is for a 2 crust 9 pie. Must use waxed paper to roll out. Patch tears or holes with leftover pieces. If something bad happens, don't re-roll - throw out and do over. Ingredients:
1 3/4 cups flour |
1 teaspoon salt |
1/2 cup vegetable oil |
1/4 cup cold water |
Directions:
1. Use a fork to mix. Mix flour and salt.
2. Stir in oil until clumps are pea-sized.
3. Add cold water and stir. Ok if it's gluey or clumpy.
4. Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
5. Peel paper off one side and replace, flip and peel off other side.
6. Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
7. Patch holes or tears, Trim edge.
8. Roll out rest of crust including trimmed pieces.
9. Place on top of filling in crust, crimp edges, cut steam holes.
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