Makes 1 double crust for a 9-inch pie.*
- 2 cups flour
- 1 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 4-5 tablespoons cold water or milk
In large mixing bowl, mix together flour and salt.
In a separate bowl or liquid measuring cup, pour together the oil and milk (or water). Do not mix.
Pour oil and milk into the flour mixture. Stir gently as little as necessary to combine.
Divide dough in half. Roll out each half as needed. Suggested: Cut two 10-12 inch sheets of waxed paper. Lightly dampen counter or other surface. Place one sheet of waxed paper on dampened counter. Place half of dough, shaped in a sphere, on waxed paper. Place second sheet of waxed paper on top. Press down gently to flatten top. Roll dough into circle. Remove top sheet of waxed paper. Lift dough on bottom sheet of waxed paper into desired position on pie pan. Gently pull off waxed paper, and press dough into pan. Repeat for top crust.
*I often make 1 1/2 recipes per pie if using a deep pie pan.
