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Margaret Taylor Single Pie Crust Recipe

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This recipe for Margaret Taylor Single 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:  
1 1/3 cup sifted flour,
1/2 tsp salt,
1/3 cup corn oil,
2 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 Tbs more oil)
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 loosely into pan.. Flute edges - trim is necessary.
For baked shell, prick thoroughly and bake in 450 degree Oven 12-15 minutes. DO NOT prick if crust and filling are to be baked together (such as pumpkin and custard). Fill and bake as filling recipe directs.
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Preparation Time:
Preparation Time:
15 minutes
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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