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Ingredients
- 2 c. gold medal flour
- 1 tsp salt
- 1/2 c. oil
- 1/4 c.cold milk
Details
Preparation
Step 1
Mis dry ingredients well. Measure 1/2 c. oil and 1/4 cup milk in same measuring cup. Add to flour. Stir with fork until mixed. Dough looks moist but isn't sticky. Stir just until mixed--don't over stir, makes crust tough. Form into a ball and cut in half.
To roll out:
Moisten table top slightly, cover top with 1 sheet of wax paper, (12 inches szuare.) Using 1/2 dough ball, press until slightly flat, add a sheet of wax papaer on top and roll out gently. Peel off top paper, lift paper and pastry by top corners place paper side up in pie pan. Peel off paper. Fill bottom shell. Roll out top crust as above. Place over filling, trim to rim of pie pan. ( I leave top crust 1 inch over pan on all sides and fold it over bottom crust. ) Flute edges with fingers or press with fork tines. Cut 3 to 4 slits in top crust. Use pie alum. rims to keep crust from browning too much . Can also use Alum. foil on rim to keep from browning excessively
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