1-2-3 PIE CRUST FROM MAZOLA 1963

1-2-3 PIE CRUST (Mazola Corn Oil Recipe)  1963

From Billie Reid

1  3/4 cups flour
1 t. salt
1/2 cup Mazola Corn Oil
3 T. cold water

Mix flour and salt; blend in Mazola thoroughly. Sprinkle with all of water; mix, gather into ball.

If too dry, mix in  1 or 2 T. more Mazola.

Divide dough in half; roll larger part for bottom crust between 2 pieces waxed paper laid on damp table.

Peel off top paper, invert crust on pan, peel off paper.  Fit crust into pan.  Fill.

Trim 1/2 inch beyond pan edge.

Roll top crust.  Peel off top paper, cut slits, invert onto filling, peel off paper.  

Fold edges under, seal, flute.

Bake as needed for filling used and to brown crust.


FOR SINGLE CRUST:

Use 1 cup plus 2 T. flour
1/2 t. salt
1/3 cup Mazola
2 T. water

Combine, roll, fit into pan as above.

Fold edge under, flute, prick well.

Bake at 450  12 to 15 minutes.