PIE CRUST/OIL PASTRY
Easier to make than the usual pie crust and flakier. Once you try it, you won't want to go back.
STIR TOGETHER: 2¼ cups flour and 1/8 tsp salt.
IN A GLASS MEASURING CUP: Pour 1/2 cup of olive (or cooking) oil and 1/3 cup of cold water (or milk). DO NOT STIR! Add all at once to flour mixture and stir lightly with fork until dough is completely formed.
Form into 2 balls. Roll out circles of dough between 2 pieces of waxed paper (a bit of moisture on the counter will keep the paper from slipping). You need to keep flipping this over and peeling away the waxed paper as it grows and before rolling again. When the right size has been reached, simply pull off the waxed paper from one side, place pie pan on crust and flip the whole over. Remove other piece of waxed paper. When doing the top crust, remove one sheet of waxed paper, center crust over filling, then remove the other piece of paper.
TIP: To keep any pie dough from getting too thin at the edges, keep more pressure on the center and lift up slightly as your rolling pin gets to the edges.
©2005 by Ernestina Parziale, CH