"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Margaret Taylor Double Pie Crust Recipe

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This recipe for Margaret Taylor Double Pie Crust, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reid Taylor
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted flour
1 tsp salt
1/2 cup corn oil
3 Tbs cold water

Directions:
Directions:
Combine flour and salt. Blend in corn oil.
Sprinkle all water on top; mix well.
Press firmly into ball with hands. (If too dry, work in 1 or 2 Tbs more oil)
Divide dough almost in half. Flatten larger portion slightly; roll out into 12" circle between 2 pieces of waxed paper. Wipe table with damp cloth to prevent paper from slipping. Peel off top paper; place pastry in pan, paper side up. Peel off paper and fit pastry loosley into pan. Fill as desired.
Roll out remaining pastry for top crust. Peel off paper, cut slits and place over filling. Wet edge of lower crust and press edges together. Seal and flute edges - trim is necessary.
Bake as filling recipe directs.

Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Mom baked the best pies in town, county, and state! Growing up with this I naturally learned to anticipate dessert. I realized when I was going to college and did not have Mom's pies for long stretches on end, that I needed to learn her pie making process. She was a great teacher and I got the knack of making a darn good pie crust myself.

 

 

 

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