Pie Crust

I really like this pie crust for pot pie because it’s tasty, flaky and really easy to make.


Start with some flour.


Add some salt.


Add oil and water.


Mix it together until the bowl sides are clean.


Break into two equal parts.


Place wax paper above and below.


Roll out!

Make sure you make this before hand and let the rolled out dough sit for a bit before you place it in the pan. I have had had trouble with it sticking to the wax sheets if I try and take it off too soon. Then it becomes more of a crumble crust. It still works it just isn’t as pretty.


Oil Pastry

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup oil
  • 3-4 tablespoons cold water
  1. Mix dry ingredients.
  2. Mix in oil.
  3. Add water 1 Tablespoon at a time, until flour is moistened and dough cleans sides of bowl.
  4. Divide dough in half.
  5. Place between wax paper and roll 2 inches larger than inverted pie pan.

Makes 2 crusts (one for the top, one for the bottom)

This recipe is from the Betty Crocker cookbook

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