Oil Pie Crust

This recipe comes from the Better Homes and Gardens cookbook (that red plaid one your mother had). Make sure you look for it in your mother's copy, because it was there in my mom's from about 1972, but doesn't appear in my 2002 copy. This pie crust is soo easy, there's no refrigeration or cutting in. And best of all, its trans-fat free! This makes a double crust for an 8-9" pie tin.

2 C flour
1/2 t salt
1/2 C salad oil
5 T ice water
ice cubes

Put a bowl of ice water on the counter to chill (or if you're out of ice, just put a bowl of water in the freezer for a few minutes while you get the remaining ingredients ready)

In a bowl, stir together the flour and salt with a fork.
In a separate container, measure the oil and add the ice water.
Add wet ingredients to dry all at once
stir lightly with the fork (The flour should be mostly mixed into many balls. Excess flour is expected)

Form 2 balls.

Roll each ball out to size. I like to do this between 2 sheets of waxed paper, then its easy to peel off the counter and onto the pie tin. If you sprinkle a few drops of water onto the counter first, the wax paper will stay in place while you roll it out. There's no need to add flour to the waxed paper.

remove top piece of wax paper, loosely fold dough in half (still on bottom paper) to pick up, then unfold onto pie tin.

Fill with whatever yummy ingredients you like.

Crimp edges to seal. My mom always makes a nice fluted edge, pinching the layers together as she goes around. I prefer a more rustic pie with thick uneven seams.