RECIPES FOR OIL PASTRY PIE CRUSTS

OIL PASTRY FOR 1-CRUST PIE

1 1/4 cups sifted all-purpose flour
1/2 tsp. salt
1/3 cup salad oil

1. Sift flour with salt into medium bowl.
2. Add oil, mixing well with fork.
3. Sprinkle 2 tablespoons COLD water over all of pastry mixture, mixing well with fork. If pastry seems too dry to hold together, add 1 to 2 tablespoons more salad oil.
4. Form pastry into a ball, flatten slightly on top of a sheet of waxed paper.
5. Place another sheet of waxed paper over flattened ball and roll into a circle to fit your pan.

OIL PASTRY FOR 2-CRUST PIE:

2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup salad oil

1. Sift flour with salt into medium bowl.
2. Add salad oil, mixing well with fork.
3. Sprinkle 3 tablespoons cold water over all of pastry mixture, mixing well with fork.
4. If pastry seems too dry to hold together, add 1 to 2 tablespoons more salad oil, mixing well.
5. Divide pastry in half; form each into a ball. With palm of hand flatten each ball slightly on top of a piece of waxed paper.
6. To make bottom crust (on wet counter so wax paper won't slip), roll out half of pastry, between two sheets of waxed paper, to a circle to fit your pie pan (about 11").
7. Peel off top sheet of paper; invert pastry into pie plate; peel off other sheet of paper.
8. Fit pastry carefully into pie plate; do not stretch.
9. Trim crust even with edge of pie plate. Turn prepared filling into bottom crust.
10. To make top crust: Roll out remaining half of pastry between two sheets of waxed paper to about an 11" circle.
11. Peel off top sheet of paper; invert pastry over filling; peel off paper. Make slits in pastry for steam vents.
12. Trim crust 1/2" beyond edge of pie plate. Fold top crust under bottom crust; crimp edge decoratively. Bake as specific recipe for filling directs.

(That last item - it's hit or miss. I always have to cut off excess and place it in spots that are short of pastry. I usually crimp my pie crusts with a fork pressed against the edge, then smooth out the edge with the flat part of a knife against it. But I always find the oil pastry much easier to mix than solid Crisco and I've never actually used lard.)