PaPa's Pastry for 2 Crust Pie

By sandy_h

From: Charles David Heise

Ingredients

• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1/2 cup salad oil

Preparation

Step 1

1. Sift flour with salt into medium bowl.
2. Add salad oil, mixing well with fork.
3. Sprinkle 3 Tablespoons COLD water over all of pastry mixture, mixing well with fork.
4. If pastry seem too dry to hold together, add 1 to 2 Tablespoons more salad oil, mixing well.
5. Divide pastry in half; form each into a ball. With palm of hand, flatten each ball slightly.
6. To make bottom crust: On wet counter top (so papaer won't slip), roll out half of pastry, between two sheets of waxed paper, to an 11 inch circle.
7. Peel off top sheet of paper; invert pastry into pie plate; peel off other sheet of paper.
8. Fit pastry carefully into pie plate; do not stretch.
9. Trim crust even with edge of pie plate. Turn prepared filling into bottom crust.
10. To make top crust: Roll out remaining half of pastry, between two sheets of waxed paper, to an 11 inch circle.
11. Peel off top sheet of paper; make several slits for steam vents. Invert pastry over filling; peel off paper.
12. Trim crust 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge decoratively. Bake as specific recipe directs.