Mix together
2 cups white (or mostly white) flour
1/2 tablespoon salt
Measure
1/2 cup olive oil (or other vegetable oil) with
5-6 tablespoons cold water
Add liquid all at once to flour. Stir lightly with fork. Form into two balls. Flatten balls slightly. Place between two squares of waxed paper, and roll thin, to edges of wax paper. Remove wax paper from crust, fit into pie pan, and fill.
This crust "patches" nicely if it doesn't roll out into a pretty circle, or if you poke a hole in it while transferring it to the pie pan. And no "cutting in shortening" -- just measuring the liquid!
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