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Pie Crust

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

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Start with some flour.

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Add some salt.

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Add oil and water.

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Mix it together until the bowl sides are clean.

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Break into two equal parts.

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Place wax paper above and below.

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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.

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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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