Makes 2-10 inch Pie Crusts
2 2/3 C Flour
1 ½ tsp Salt
¾ C Canola Oil
4-5 T Cold Water
Place all ingredients in an air tight Tupperware bowl. Shake and mix rotating in a circle until crust forms a ball. Sometimes it make little balls. Form in a big ball divide in half.
Roll between two sheets of waxed paper. Peel off top layer and place in Pie Pan. Pinch around the top edge of pie shell. Cut excess dough off with a sharp knife all around the edges.
Hint: The key to a flaky pie crust is not handling the dough very much.
No comments:
Post a Comment