Oil Pastry (Homemade Pie Crust)
Pico Windsor Road Christian Church Apples of Gold
Pastry for 10-inch two-crust pie
• 2 ⅔ cups all-purpose flour
• 1½ teaspoons salt
• ¾ cup vegetable oil (I prefer Wesson Oil)
• 4-5 tablespoons cold water (put ice in water to make very cold)
Measure the flour and salt into bowl; add vegetable oil. Mix until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl. Dough is best when you can see white “marbling” in the dough where the water and oil have mixed. A small amount of additional water can be added if needed. Form dough into a ball, and then divide in half. Press each half firmly into a ball. Shape dough into flattened round. Place flattened round between two 15-inch squares of waxed paper. Wipe counter with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie pan. Be careful not to roll crust too thin at edges. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pan. Add fruit filling. Repeat the above for top crust. Trim off excess crust and pinch the top and bottom together or roll under and pinch. Make a decorative edging (pinched, ruffled, with fork, etc.) Add slits or decorative cuts for steam to vent out of the pie. Remember to wrap edges with strips of aluminum foil to prevent over browning.