Mom's Oil Crust
My mom made this growing up with both sweet and savory pies. i still make this crust today because i don't have to roll anything out or try to make the butter pea-sized. she uses whole-wheat flour or sometimes half white and half wheat while i generally will use whole-wheat flour when making crust for pot pie and white flour when making pie crust. i have tried doubling this recipe when making a 2-crust pie, but i find it works better to make the first crust right in the pie plate and the second pie crust in a bowl. the second pie crust does get rolled out, but this dough is not as picky as crusts made with butter or shortening. try it when you're in a pinch for a pie crust. you'll be surprised with the ease and simplicity of the recipe. serving size is approximate.
Steps
Stir flour and salt in pie plate.
Make a well in center to add liquid.
In glass measuring cup , measure 1 / 3 cup of oil.
Add enough water to the glass measuring cup to make 1 / 2 cup total of oil and water.
Stir oil and water together and pour into well in center of pie plate.
After ingredients are combined , roll into a ball in pie plate and flatten with palm.
Work dough to cover bottom of pie and edges.
Flute as desired.
Bake at 475 for 8 to 10 minutes or as directed on pie recipe.
Ingredients
flour, salt, oil, water