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Oil Pastry Crust (8 or 9 " two crust pie) Recipe

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This recipe for Oil Pastry Crust (8 or 9 " two crust pie), by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Blakeslee
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 cups all purpose flour
1/2 cup vegetable oil
1 tsp salt
3-4 tbsp cold water

Directions:
Directions:
Mix flour, oil and salt until particles are size of small peas. Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened and pastry almost cleans side of bowl. (If pastry seems dry, 1-2 tbsp oil can be added. Do not add water.) Gather pastry into a ball.

Split ball into two pieces. Shape into a flattened round. Place flattened round between two 15" lengths of waxed paper. Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2" larger then an inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate.

 

 

 

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