Email to Stella      

Crust: Dad's Pie Crust

Source of Recipe

Betty Crocker Cookbook


Recipe Introduction

As much as Ma liked to bake pies, Dad was the true pie crust maker. Here's his recipe from the cookbook which I have yet to make "the perfect crust" but I keep trying.

List of Ingredients

FOR AN 8 0R 9 INCH ONE-CRUST PIE:
1 cup all purpose flour
1/2 tsp. salt
1/2 cup vegetable oil or 1/3 cup + 1 Tblsp. shortening
2 to 3 Tblsp. ICED COLD water

FOR AN 8 OR 9 INCH TWO-CRUST PIE:
1 3/4 cups all purpose flour
1 tsp. salt
3/4 cup vegetable oil
3 to 4 Tblsp. ICED COLD water


Recipe

Measure flour and salt into bowl. Add oil; mix until particles are the size of small peas. Sprinkle with water, 1 Tblsp. at a time, mixing until flour is moistened aand dough almost cleans side of bowl. (If dough seems dry, 1 or 2 Tblsp. oil can be added... DO NOT ADD WATER.) Gather dough together; press firmly into ball.
For one-crust pie, shape dough into flattened round. For 2-crust pie, divide dough in half; place one half, cut side down between two 15-inch strips of waxed paper. (For 9" pie crust, tape 2 pieces together to make wider strips.)

Wipe table or counter with wet cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie pan. Peel off top paper layer. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely in pan.

One-crust pie bakes for 12 to 15 minutes at 475 degree oven. Be sure to make holes with a fork in pastry on the sides and bottom of pan.

For two-crust pie, roll top crust in the same way as bottom crust. Cut slits after peeling off top paper, place over filling in pan. Trim and bake as directed.