Yield: 6 servings
|4||Tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.|
You'll need For 8 or 9" two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2¼ cups 1 ⅓ cups Salt 1 ½ teasp, 1 teasp. Cold milk* ⅓ cup 3 tablesp. Salad oil ½ cup plus 1 tablesp.
In bowl, mix flour and salt. Pour milk and salad oil into same measuring cup (don't stir); add, all at once, to flour. With 4-tined fork, stir lightly until well mixed. Form into smooth ball between cupped hands; divide in half for two-crust pie. Roll out between 2 12" squares of waxed paper, using short, very gentle, strokes until circle reaches edges of paper. (For two-crust pie, roll out only one half of dough now.) Peel off top paper. (If pastry breaks, press edges together or press piece of pastry over tear.) With paper side up, place in pie plate. Carefully peel off paper. Gently fit pastry into plate. (For two-crust pie follow individual pie recipe. For 8" or 9" pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles appear, prick. Cool on wire rack before filling.
* For two-crust pie, you can substitute 5 tablesp. plus 2 teasp. ice water for milk; for pie shell, ¼ cup minus 1 teasp. ice water. Beat water with salad oil until thickened and creamy. Then add immediately, all at once, to flour. When rolling dough, use unfloured board instead of waxed paper if desired.