OIL PASTRY
Yield 1 double-crust pie
Number Of Ingredients 4
Steps:
- Sift flour and salt together. Pour salad oil and cold water into measuring cup but DO NOT STIR. Add all at once to the four mixture. Sir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each between two 12-inch squares of waxed paper. (First dampen the table slightly so paper won't slip.) When dough is rolled in circle to edges of paper, it will be right thickness for crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell following usual directions for single or double curst pies. Makes enough crust for one 8 or 9" double-crust pie.
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