My Dad's Pie Crust
photo by Baby Kato
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
1 8 inch
ingredients
- 1 cup flour
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄3 cup oil
- cold water
directions
- Add 1 cup plus 2 T flour to mixing bowl.
- Add salt and mix with fork.
- Add oil and mix with fork just until combine (will be crumbly).
- Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
- Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
- Roll out between two pieces of wax paper.
- Lift the top piece of paper off the crust.
- Lift the bottom paper with the crust to the pie pan and invert.
- Peel the wax paper from the crust.
- Fit and crimp: fill or bake blind if one crust.
- Fit, fill and repeat if two crust.
- I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
- Bake according to your pie recipe.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
LauraBlueEyes
Wichita, 55
<p>Married going on 28 years to a man who loves to eat, with two cats who approve of everything I do. Couldn't get luckier than that. <br /><br />I'm a secretary working for a social service agency serving mentally retarded adults. I have been there going on 30 years (as of February 2009), a challenging and rewarding line of work for the men and women who work in our day and residential programs, and I am proud to support them. <br /><br />I really enjoy finding and preparing new recipes, so when I found Zaar surfing the net I was hooked. My mother gave me the premium membership as a gift, and I couldn't be happier. <br /><br />I have some same ole, same ole recipes that you make when you have no time for inspiration, but I truly enjoy cooking new and different - so I rarely make the same thing twice. If you are invited to my home for dinner more than likely I have found a never tried recipe from Zarr and you are my Ginuea Pig. Sometimes it works, sometimes it doesn't, but I'm never bored with cooking - which I think is the point. <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>