Oil Pie Crust

8 OR 9 INCH ONE CRUST PIE

1 CUP PLUS 2 TBL. FLOUR
1/2 TSP SALT
1/3 CUP OIL
2 TO 3 TBL COLD WATER


10 INCH ONE CRUST OR 8-9 INCH TWO CRUST PIE

1 3/4 CUPS FLOUR
1 TSP SALT
1/2 CUP OIL
3 TO 4 TBL WATER


10 INCH TWO CRUST PIE

2 2/3 CUPS FLOUR
1 1/2 TSP SALT
3/4 CUP OIL
4 TO 5 TBL WATER



MEASURE FLOUR AND SALT INTO MIXING BOWL, ADD THE OIL AND MIX WITH A FORK UNTIL IT RESEMBLES SMALL PEAS. SPRINKLE WATER OVER THE FLOUR ONE TABLESPOON AT A TIME. MIX WITH A FORK UNTIL THE FLOUR IS MOISTENED AND THE DOUGH JUST CLEANS THE BOWL. ADJUST THE WATER UNTIL THE DOUGH “FEELS LIKE PLAYDOUGH”, OIL MAY BE ADDED. FORM INTO A BALL AND FLATTEN. ROLL BETWEEN TWO SHEETS OF WAXED PAPER UNTIL 1” LARGER THAN YOUR PIE PLATE ALL AROUND, HINT ---MOISTEN THE SURFACE SLIGHTLY UNDER THE WAXED PAPER TO KEEP IT FROM SLIDING. RELEASE THE TOP SHEET OF PAPER AND REPLACE OVER THE DOUGH, FLIP OVER AND REMOVE THE OTHER SHEET, FOLD IN HALF OVER THE PAPER IN YOUR HAND AND PLACE IN THE PIE PLATE. REMOVE THE SHEET AND PRESS AND FORM THE DOUGH INTO THE CORNERS. FILL THE PIE AND PREPARE THE TOP CRUST IN THE SAME MANNER, PLACE SLITS IN THE TOP CRUST TO VENT. BAKE AS DIRECTED.