Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Tined fork, prick sides and -Refrigerate 1/2 hr.
-bottom closely and deeply.

You'll need For 8 or 9" two-crust pie For 8 or 9" pie shell

Sifted all-purpose flour 2 1/4 cups 1 1/3 cups Salt 1
1/2 teasp, 1 teasp. Cold milk* 1/3 cup 3 tablesp. Salad
oil 1/2 cup plus 1 tablesp. 1/3 cup

In bowl, mix flour and salt. Pour milk and salad oil into same measuring
cup (don't stir); add, all at once, to flour. With 4-tined fork, stir
lightly until well mixed. Form into smooth ball between cupped hands;
divide in half for two-crust pie. Roll out between 2 12" squares of waxed
paper, using short, very gentle, strokes until circle reaches edges of
paper. (For two-crust pie, roll out only one half of dough now.) Peel off
top paper. (If pastry breaks, press edges together or press piece of pastry
over tear.) With paper side up, place in pie plate. Carefully peel off
paper. Gently fit pastry into plate. (For two-crust pie follow individual
pie recipe. For 8" or 9" pie shell, see below.)

Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with
Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.

* For two-crust pie, you can substitute 5 tablesp. plus 2 teasp. ice water
for milk; for pie shell, 1/4 cup minus 1 teasp. ice water. Beat water with
salad oil until thickened and creamy. Then add immediately, all at once, to
flour. When rolling dough, use unfloured board instead of waxed paper if
desired.

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