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Oil Pastry Crust
line # qty ingredients notes
1 For 8 OR 9 INCH ONE-CRUST PIE 
2 1 cup plus 2 tablespoons Gold Medal Flour*
3 1/2 teaspoon salt 
4 1/3 cup salad oil
5 2 to 3 tablespoons cold water
6 For 10 INCH ONE-CRUST PIE OR 8 OR 9 INCH TWO-CRUST PIE 
7 1 3/4 cups Gold Medal Flour*
8 1 teaspoon salt
9 1/2 cup salad oil
10 3 to 4 tablespoons cold water
11 For 10 INCH TWO-CRUST PIE 
12 2¼ cups Gold Medal Flour*
13 1 1/2 teaspoons salt
14 3/4 cup salad salad oil
15 4 to 5 tablespoons cold water

Directions

Measure flour and salt into bowl. Add oil; mix until particles are size of small peas. Sprinkle in water, I tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl (If dough seems dry, 1 to 2 tablespoons oil can be added. Do not add water.) Gather dough together; press firmly into ball. 

For One-crust Pie, shape dough into flattened round. (For Two-crust Pie, divide dough in half; place one half cut side down and flatten into round.) Place flattened round between two 15inch strips of waxed paper (for 9- or 10-inch pies, tape 2 pieces together to make wider strips). 

Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pail. 

Trim and complete as for Standard Pastry except—Baked Pie Shell requires 12 to 15 minutes of baking at 475°. 

For Two-crust Pie, roll top crust in same way as bottom crust. Cut slits after peeling off top paper; place over filling in pan. Trim and complete. 

*Do not use Wondra Flour in this recipe. If using Self— Rising Flour, omit the salt. Pie crusts made with Self-Rising Flour will differ in fib ear and texture from those made with plain flour.

Notes

approximate serving size = 

Source or Contributed by ...

Betty Crocker or Pilsbury

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