"Hunger is the best sauce in the world."--Cervantes

Pie Crust Recipe

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

Delores Koopmans


One Crust:
1 cup plus 2 tablespoons flour
1/2 teaspoon salt
1/3 cup oil (Mazola or Canola)
2 tablespoons cold water

Two Crusts:
2 cups flour
1 teaspoon salt
1/2 cup oil
3 tablespoons cold water

Preheat oven to 450.
Mix flour and salt.
Blend in oil thoroughly with fork.
Sprinkle water over the mixture and mix well.
Press dough into a ball; if too dry, add 1-2 tablespoons more of oil.
Roll between waxed paper; sprinkle counter lightly with water so waxed paper doesn't slip.
Bake a single, unfilled crust 12-15 minutes; for filled shell, follow the pie recipe.

Personal Notes:
Personal Notes:
Can cover edges of filled pie with foil to prevent over cooking.

This pie crust can be a challenge, especially in humid weather. Once in a while I throw it out and start over.




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