Pie Crust
This is a good basic pie crust recipe, and the one that I have used exclusively for years.
Dozens of Thanksgiving pies!
Yield: 1 10", two crust pie.
Description: easy to make, tender crust.
Ingredients
2 2/3 c. all purpose flour |
3/4 c. salad oil |
1 tsp. table salt |
4 to 5 Tbs. ice cold water |
Directions:
Measure flour and salt into bowl.
Add oil. Mix with a fork (I like to use my three tined Grandma's fork) until there are particles the size of baby peas.
Sprinkle in the water, 1 Tbs. at a time, mixing until flour is moistened and the dough almost cleans the side of the bowl.
Note: the original recipe says that if the dough seems dry, 1 to 2 Tbs. of oil may be added. Do not add water. I have found that the 5 Tbs. of water has always been enough. Too little moisture will make the dough brittle and it will crack, crumble and literally fall apart when you try to roll it out.
Gather the dough together, press firmly into a ball.
Divide dough in half.
Place one half cut side down and flatten into a round.
Place flattened round between two 15 inch strips of waxed paper and roll out. Roll pastry 2 inches larger than the inverted pie plate you will be using. Peel off top paper. (Actually, I find it works best to carefully peel the waxed paper off one side to loosen it from the crust, then replace that paper and peel the paper off the other side.) Then place pastry, paper side up in pie plate. Peel off waxed paper.
Fill pie plate with your favorite filling.
Roll top crust and apply it to the pie in the same way. Trim edges of both layers of pastry to even them up. Crimp all around the pie to seal it. Cut slits in the top to let out steam.
Bake the pie at the temperature that is recommended by the specific recipe.