QUICK PIE CRUST

BETTY HEWES

Double Crust

2 ¾ cups all-purpose flour
¾ cup oil
3/8 cup cold milk (6 Tablespoons)
1 ½ tsp salt

Single Crust

1 3/8 cups all-purpose flour
3/8 cups oil (6 Tablespoons)
3 Tablespoons cold milk
¾ tsp salt

Mix all ingredients with a fork or spoon until the mixture becomes thick and forms a ball. Divide in half for a double crust.  Pat into a thick pancake shape.   Sprinkle some water on a board and place a piece of wax paper large enough for the pie crust on the board.  Place the dough in the center of the wax paper and then place a second piece of wax paper over the dough.

Roll the dough into a circle large enough for the pie pan.  Drape, centering, the dough over the rolling pin. Carefully remove the top piece of wax paper.   Carefully place (roll) the dough into the pie pan, centering it.  The dough is fragile so be careful.  Shape the dough to the pan. Carefully remove the remaining wax paper

If making a top crust, repeat the process with the second piece of dough.