Pie Crust-Regular & Deep Dish sizes
Easy and very good. Rollout between waxed paper. Make no more than two crusts per batch and do not prick bottom crust.
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- 1 cup+2 T Flour as you add ingred.
- 1/2 t. salt stir with fork
- 1/3 cup oil-canola stir with fork
- 2 T cold water mix all of above with fork
- Bake 12-15 min. at 450
- For larger crust:
- 1 1/2 cup + 3 T. flour
- 3/4 tsp. salt
- 1/3 cup + 3 T. oil
- 2 T. cold water
This recipe is a personal recipe added by pattydoright and has not been tested or endorsed by MyRecipes.
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Pie Crust-Regular & Deep Dish sizes Recipe at a Glance
- COURSE: Pies/Pastries