Pie Crust (Double Crust)

Pie Crust (Double Crust)
Pie Crust (Double Crust)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour, sifted

  • 1 1/2

    teaspoon salt

  • 1/2

    cup cooking oil

  • 1/4

    cup cold milk

Directions

Mix flour and salt. Pour cooking oil and milk into one measuring cup (do not stir); all at once mix to flour. Stir until mixed. Press into smooth ball. Cut in halves, flatten slightly. Bottom crust: Place half of dough between two 12 inch of wax paper. dampen table top to prevent slipping. Roll out gently to edges of paper. Peel off top paper. If dough tears, mend without moistening. Place paper side up in 8 or 9 inch pie pan. Peel off paper. Ease and fit dough into pan. Trim even with rim. Add filling. Top crust: Roll as above and place over filling. Fold edges over under bottom crust. Seal by pressing gently with fork or by fluting edge. Snip 3 or 4 slits near center for steam to escape. Bake as directed in filling recipe.

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