Easy Flaky Pie Crust
2 cups plus 4 Tablespoons flour
1 teaspoon salt
2/3 cup vegetable oil
4 Tablespoons cold water
Preheat oven to 425
This recipe is for two pie shells. For baked pies, heat as instructed in the recipe.
In a large bowl, mix the ingredients in the order given and mix just until it forms a soft dough. Divide in two equal rolls. Use immediately.
Roll out between two pieces of waxed paper. Moisten the countertop with just enough water to make the bottom piece of waxed paper stick. Put the roll of dough on the waxed paper and cover with another piece of waxed paper. Roll out evenly.
Peel off the top sheet of waxed paper, pick up the crust on the bottom piece and flip it over into the pie pan. Gently mold bottom crust to the pie pan, fill with your favorite filling. Roll out the other crust in the same way. Put in another pie pan for a single-crust pie, or cut vents and put over the top of the filling for a two-crust pie. Seal the edges and crimp. Beat an egg and brush over crust. Sprinkle with sugar. Bake according to pie directions.
This crust does not like to sit. Have your filling ready and move fast.
Fluff the flour with a fork before measuring.
For a single-crust pie that your not baking (cream pies), prick the crust with a fork to precvent the crust from puffing up.
You can use the egg wash in the baked single crust pie. It keeps it from getting soggy in cream pies.