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Pastry for 2-Crust Pie
Preparation info
- Makes
one
8 or 9 ″ pie shell. - Difficulty
Easy
Appears in
Published 1972
Crust has a smooth top and is tender
Ingredients
2 c 1 tsp ½ c
Method
- Sift flour and salt into mixing bowl. Add oil, mix well with fork. Sprinkle cold water over mixture and mix well.
- With hands press mixture into a smooth ball. (If mix is too dry, add 1 to 2 tblsp. more oil, a little at a time and then shape ball.) Divide ball in half and flatten both parts slightly.