Friday, November 06, 2009

Pie Crusts

Pie Crusts

Pastry for 2-crust pie

2 cups sifted flour
1 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons cold water

Sift flour and salt into mixing bowl. Add oil, mix well with fork. Sprinkle cold water over mixture and mix well. With hands press mixture into a smooth ball. (If mix is too dry, add 1-2 Tablespoons more oil, a little at a time and then shape ball). Divide ball in half and flatten both parts slightly. Roll out 1 dough ball to circle between two 12-inch square sheets waxed paper to edge of paper. Peel off paper. Fit pastry carefully into pie pan, using care not to stretch. Trim evenly with edge of pan. Roll out remaining dough ball between two sheets of waxed paper as directed for bottom crust. Peel off top paper. Add filling to pastry-lined pan. Arrange rolled pastry over filled pie and peel off paper. Cut vents for steam to escape. Trim crust 1/2-inch beyond edge of pie pan; fold top crust under bottom crust. Flute edge. Bake as pie recipe directs. Makes one 8-9-inch 2-crust pie or two 8-9-inch pie shells.

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