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1. 2. 3. Pastry/One-crust pie or Baked Shell (8in. or 9 in.) Recipe

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This recipe for 1. 2. 3. Pastry/One-crust pie or Baked Shell (8in. or 9 in.) is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp salt
1 cup plus 2 T unsifted GOLD MEDAL Flour
1/3 cup MAZOLA corn oil
2 T water
Directions:
Directions:
For 2 crust pie, I make the one crust recipe again as I didn't think the 2 crust pie recipe worked when it had to be rolled out.

To measure flour, dip measuring utensils into flour, level off with spatula (no sifting). Mix flour, salt. Blend in Mazola thoroughly with fork. Sprinkle all of water over mixture; mix well. Press dough firmly into ball with hands. If too dry, add 1 to 2 T more Mazola. I have never added more Mazola when I make the crust.
Flatten ball slightly; immediately roll into 12 inch circle between 2 pieces of waxed paper. Wipe table with damp cloth to keep paper from slipping. Peel off top paper, place pastry in pan, paper-side up. Peel off paper, fit pastry loosely in pan. Trim 1/2 inch beyond pan edge. Fold under, flute, prick. Bake 12 to 15 minutes at 450º for a one-crust pie shell. To bake filled pie, do not prick; fill and bake according to filling directions.

 

 

 

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