OIL-BASED PIE CRUST
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.
Provided by sheepdoc
Categories < 15 Mins
Time 10m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Use a fork to mix. Mix flour and salt.
- Stir in oil until clumps are pea-sized.
- Add cold water and stir. Ok if it's gluey or clumpy.
- Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
- Peel paper off one side and replace, flip and peel off other side.
- Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
- Patch holes or tears, Trim edge.
- Roll out rest of crust including trimmed pieces.
- Place on top of filling in crust, crimp edges, cut steam holes.
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