Pastry for 2-Crust Pie

Preparation info

  • Difficulty


  • Makes


    8 or 9 ″ pie shell.

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crust has a smooth top and is tender


  • 2 c. sifted flour
  • 1 tsp. salt
  • ½ c. salad oil
  • 3 tblsp. cold water


  • 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.

To Make 2-Crust Pie

  • Bottom Crust: Wipe countertop or board with a damp cloth so waxed paper will not slip. Roll out 1 dough ball to circle between two 12" square sheets waxed paper to edge of paper. Peel off top sheet of paper and gently invert pastry over pie plate; peel off paper. (The pastry is tender. If it tears, press edges together or lightly press a patch over it.)
  • Fit pastry carefully into pie pan, using care not to stretch. Trim evenly with edge of pan.
  • Top Crust: Roll out remaining dough ball between two sheets of waxed paper as directed for Bottom Crust. Peel off top paper. Add filling to pastry-lined pan. Arrange rolled pastry over filled pie and peel off paper. Cut vents for steam to escape. Trim crust ½" beyond edge of pie pan; fold top crust under bottom crust. Flute edge. Bake as pie recipe directs.