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Flaky Pie Crust

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Prep Time 30 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • For Two Pie Crusts: i.e. a Top & a Bottom
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon salt I prefer to use Sea or Kosher Salt
  • 1/2 cup plus 1 Tablespoon salad oil I use Canola or Safflower - keep in fridge before use
  • Cold ice water used 1 Tablespoon at a time (I put in a small glass with the Tablespoon right in ready for me to use)
  • Waxed paper to roll on
  • For One Pie Crust 8 - 9 inch:
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup salad oil
  • Cold ice water used 1 Tablespoon at a time (I put in a small glass with the Tablespoon right in ready for me to use)
  • Waxed paper to roll on

Method
 

  1. In medium bowl, with fork, stir flour and salt. Stir in oil until mixture resembles coarse crumbs.
  2. Sprinkle 3-4 tablespoons cold water, a Tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until pastry is moist and cleans sides of bowl. With hands, shape pastry into a ball.
  3. For Two Crusts: Divide pastry into 2 pieces (one slightly larger for the top crust, if using for only one pie), shape each piece into ball.
  4. To Roll: Wipe counter top with damp cloth: center 12-inch square (or larger) of waxed paper on dampened surface. For bottom crust, place larger ball on waxed paper. Cover with second square of waxed paper. with rolling pin, roll pastry into a circle 1/8 inch thick and about 2 inches larger all around than pie plate.
  5. Gently peel off top sheet of paper. Transfer pastry on bottom sheet of waxed paper to pie plate, pastry side down, gently peel off waxed paper and ease into bottom and sides of plate. Leave 1 inch overhand to make a decorative edge.
  6. Bake pie as directed in your personal pie recipe!