9-INCH TWO CRUST PIE
1 3/4 cups all purpose flour
1 teaspoon salt
½ cup salad oil
3 to 4 tablespoons cold water
1 teaspoon salt
½ cup salad oil
3 to 4 tablespoons cold water
Measure flour and salt into bowl.
Add oil; mix until particles are size of peas.
Sprinkle in water, one tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.
(If dough seems dry, 1 or 2 tablespoons of oil can be added. Do not add water.)
Gather dough together; press firmly into a ball. divide dough in half and roll between two 15-inch strips of waxed paper.
Add oil; mix until particles are size of peas.
Sprinkle in water, one tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.
(If dough seems dry, 1 or 2 tablespoons of oil can be added. Do not add water.)
Gather dough together; press firmly into a ball. divide dough in half and roll between two 15-inch strips of waxed paper.
Measure flour and salt into bowl.
Add oil; mix until particles are size of peas.
Sprinkle in water, one tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.
(If dough seems dry, 1 or 2 tablespoons of oil can be added. Do not add water.)
Gather dough together; press firmly into a ball. divide dough in half and roll between two 15-inch strips of waxed paper.
Add oil; mix until particles are size of peas.
Sprinkle in water, one tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.
(If dough seems dry, 1 or 2 tablespoons of oil can be added. Do not add water.)
Gather dough together; press firmly into a ball. divide dough in half and roll between two 15-inch strips of waxed paper.