- Combine ingredients as directed for Pastry for 2-Crust Pie with cooking oil. Make 1 smooth ball of dough. (If mixture is too dry, add 1 to 2 tblsp. more oil, a little at a time.)
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 2 (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.
To Make Pie Shell
Unbaked Pie Shell: Wipe countertop or board with a damp cloth so paper will not slip. Roll out pastry between 2 (12") sheets waxed paper to edge of paper. Peel off top sheet of paper and gently invert pastry over pie pan; peel off paper. Fit pastry into pie pan, pressing gently with finger tips toward center of pan.
Trim crust ½" beyond edge of pie pan, fold under edge of crust and crimp to make upright rim. Refrigerate until ready to fill and bake.
Baked Pie Shell: Make pie shell as directed for Unbaked Pie Shell, only prick entire surface evenly with 4-tined fork. Refrigerate ½ hour. Mean-while, preheat oven. Bake pie shell in very hot oven (450°F.), 10 to 15 minutes, until browned. Cool before filling.
Good Idea: Roll pastry between waxed paper to the desired size. Chill in waxed paper while you fix the pie filling. You’ll find the paper will peel off easily from the pastry. This is one way to avoid rolling too much flour into the dough.