|
See your Ad
in this
column.
Click here!
Click Here to view/purchase some great Christian books! |
|
My mother was a great pie maker. Especially since my dad loved pies so much more than any other kind of dessert. However, my first attempt at a pie after I was married took me two hours to do the crust and then it was almost inedible! The following is a pie crust recipe that has never failed me.
Oil Pastry Crust
for an 8 or 9 inch double-crust pie
Sift together 2 cups all-purpose flour and 1 ½ tsp. salt. Pour ½ cup salad oil and 4-5 (I always use 5) Tbsp. cold water or milk (I always use milk) into measuring cup and do not stir it. Add all at once to the flour mixture stirring lightly with fork. Form into two balls and flatten slightly.
Roll each between two 12-inch sheets of waxed paper. When dough is rolled to edges of paper, it will be the right thickness for a crust. Peel off top sheet of paper and fit dough, paper side up into pie plate. Peel off other sheet of paper.
Finish pie recipe for the contents and add the second layer of crust the same way as the first.
Crimp edges and if it is a fruit pie, cut a large letter for the fruit in the center of the crust to vent the pie and sprinkle granulated sugar across the top of the crust before baking. (i.e., apple pie a "A," peach pie a "P")
©2006 Jan Allison
|
|
 
|
