My mom had the cookbook page that this recipe was on taped inside a cupboard door in the kitchen when I was growing up.  If I knew what cookbook it was from, I’d cite it.  In pie season, I tend to have it memorized.  It makes one 8-or 9-inch two-crust pie, so plan accordingly.

Use as you would any other pie crust.  If you are making a pie that requires a pre-baked crust, preheat oven to 375 degrees, prick crust with fork to prevent air bubbles from forming, cover with foil and bake on middle rack about 25 minutes.  Remove foil and bake about 10 more minutes until it is golden brown and…crusty.  I like to use whole wheat flour, in which case, it tends to take up to 5 tablespoons of cold water.  This recipe is flexible depending on humidity, air temperature, etc..

 

Ingredients
1 ¾ cups flour
½ cup vegetable oil
1 teaspoon salt
3 to 4 tablespoons cold water

Directions
Mix flour, oil and salt until particles are size of small peas.
Sprinkle in in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl.  (If pastry seems
dry, 1 to 2 tablespoons oil can be added.  Do not add water.)  Gather pastry into a ball.
Divide pastry into halves; place 1 half cut side down and flatten into round. Place flattened round between two 15-inch lengths of parchment paper.
Wipe table with damp cloth to prevent paper from slipping.  Roll pastry 2 inches larger than inverted pie plate.  Peel off paper.  Ease pastry loosely into plate.  Use as directed for pie.
Roll top crust in same way as bottom crust.  Cut slits after peeling off top paper.  Place pastry paper side up on filling; peel off paper.
Trim and pinch edges.