Recipe by sheepdoc
This is from an older Betty Crocker cookbook. Makes great, flaky, delicate pie crusts. This is for a 2 crust 9" pie. Must use waxed paper to roll out. Patch tears or holes with leftover pieces. If something bad happens, don't re-roll - throw out and do over.
Top Review by BriarCraft
I've been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he'd ever tasted. CAUTION: Follow the directions exactly!!! You cannot roll out a pretty pie crust unless you do it between two sheets of wax paper. And with the built-in YIELD CALCULATOR, it's easy to adjust the recipe for different sizes of pies. For example, I adjust the yield to 1.1 pie crusts for a 9-inch 2-crust pie and 1.2 pie crusts is perfect for a 9-inch 2-crust deep dish pie, such as Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie #95074.
Directions See How It's Made
- Use a fork to mix. Mix flour and salt.
- Stir in oil until clumps are pea-sized.
- Add cold water and stir. Ok if it's gluey or clumpy.
- Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
- Peel paper off one side and replace, flip and peel off other side.
- Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
- Patch holes or tears, Trim edge.
- Roll out rest of crust including trimmed pieces.
- Place on top of filling in crust, crimp edges, cut steam holes.