This is DH's Grandma's recipe. It's VERY forgiving. You can literally push the crust together in the pie pan when/if it falls apart. I love it.
2 Crust
1 3/4 C Flour
1 t salt
1/2 C oil
3 T cold water
Heat over to 450 for one crust (425 for two crusts).
Mix Flour and salt. Blend in oil thoroughly with fork. Sprinkle with water over mixture, mix well. Press firmly into ball with hands. (If too dry, add 1-2T more oil)
Flatten ball slightly and roll into 12 in circle between two pieces of waxed paper (wipe table with damp cloth to keep paper from slipping.) Peel top paper off, place pan on top and flip over, peel paper off. Trim edge (I pinch twist my sides.) prick well. Back 12-15 minutes. Don't prick filled pie (follow filling directions.
*****I'm lazy and don't always mix everything up as I go. I dump it all into a bowl and then mix it up. I also don't put as much salt in though DH like his crust salty. I also double this recipe to make the double pie crust. I don't find it gives me enough to work with PLUS I love my cinnamon sugar extras! Roll out the extra dough, spread with butter, sprinkle generously with cinnamon and sugar...bake just like a pie crust. Enjoy!
I also use the Pamper Chef roll mat for my crust with the wax paper on top and then just put my pie pan over the top and flip the mat over. For making my 5 pies I tripled the 2 pie crust recipe.******
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