Pie Crust

Haha, I got this from my French prof. She is awesome.

Oil Pastry Crusts

8 or 9 inch one-crust pie
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon salt
1/3 cup salad oil
2 to 3 tablespoons cold water

8 or 9 inch two-crust pie
OR 10 inch one-crust pie
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 cup salad oil
3 to 4 tablespoons cold water

10 inch two-crust pie
2 2/3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup salad oil
4 to 5 tablespoons cold water

Measure flour and salt into bowl. Add oil; mix until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl. (If dough seems dry, 1 to 2 tablespoons oil can be added. Do not add water.) Gather dough together; press firmly into ball.

For one-crust pie, shape dough into flattened round. (For two-crust pie, divide dough in half; place one half cut side down and flatten into round.) Place flattened round between two 15-inch strips of waxed paper (or tape two together to make wider strips).

Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry paper side up in pan. Peel off paper. Ease pastry loosely into pan.

Bake 12 – 15 minutes at 475 degrees.

For two-crust pie, roll top crust in same way as bottom crust. Cut slits after peeling off top paper; place over filling in pan.