Ingredients Jump to Instructions ↓

  1. 1/2 c. salad oil

  2. 5 tbsp. ice water

  3. 2 c. sifted flour

  4. 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Beat oil and water until mixture is thick and creamy. Sift flour and salt into bowl and pour over the oil and water mixture to completely cover flour. Mix with a fork to form a ball. Makes enough pastry for one 8 or 9-inch two-crust pie or 8 pot-pie tins.

  2. Roll between 2 sheets of Saran Wrap. Remove top sheet and invert over pie pan, then remove remaining sheet of Saran Wrap. Flute edges.

  3. To bake pie shell, prick pie crust with a fork over entire area and bake at 400 degrees until lightly browned.


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