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Pie Crust (w oil) Recipe

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

Contributor:  
Contributor:  
Mary Hunsberger

Category:
Category:

Ingredients:  
Ingredients:  
8 or 9 inch ONE-CRUST PIE --
1 cup plus 2 tablespoons flour
tsp salt
⅓ cup oil
2 Tablespoons cold water

8 or 9 inch TWO-CRUST PIE --
1 cup flour
1 tsp salt
cup oil
3 Tablespoons cold water

Directions:
Directions:
Mix flour, salt and add oil. Mix with fork until it looks crumbly. Sprinkle with water and mix until it forms a ball (if dry add 1-2 T oil). Wipe counter with damp cloth to keep paper from slipping. Immediately roll crust between two long strips of waxed paper crossed in center. Roll in circle to edge of paper. Gently peel top paper, place crust in pan, paper-side-up. Gently peel paper away from crust, fit into pan and trim leaving 1/2" overhanging edge. For one crust pie, flute edge and trim excess; for two crust pie, roll out top piece in same way and put on top. Trim to same size as bottom crust and flute edge. Brush top with cream with pastry brush and sprinkle with sugar before baking. Flavorful and flaky crust!

 

 

 

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