Pastry for 2-Crust Pie

Preparation info
  • Makes


    8 or 9 ″ pie shell.
    • Difficulty


Appears in
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.


  • 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