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Margaret Taylor Single Pie Crust Recipe

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This recipe for Margaret Taylor Single Pie Crust is from Our Family Cookbook Project, 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 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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