Sift pastry flour and measure 2 cups, or measure 2 cups all-purpose flour. Stir in 1 teaspoon sea salt and 1 teaspoon sugar in a baking bowl.
Combine 1/2 cup vegetable oil and 1/2 cup plus 1 tablespoon ice water in a small baking bowl and beat with a fork until creamy.
Pour the oil and water mixture all at once over the flour and salt. Mix with a fork. The dough will be moist. Flour your hands and shape the dough into a ball. Divide into halves.
Shape each half into a flat round and place between two 12-inch squares of wax paper. Pass a damp cloth over the counter under the wax paper before rolling, to keep the paper from slipping. This wax-paper method prevents having to use extra flour and makes the rolling easy; the wet-textured dough does not stick to the wax paper. Roll out the dough between the sheets of paper to make a circle.
Remove the top sheet of paper and invert the pastry over the pie pan. Peel off the other sheet and fit the pastry loosely into the pan. Trim edges. Fill pie. Roll the second half of the dough in the same manner as the bottom crust and set it over the filling. Fold edges, seal, flute. Bake the pie according to the directions for the filling you are using.
For two 1-crust pie shells:
Divide dough into halves, roll, then fit into two pie pans. Prick all over with a fork. Bake in a 425 degree F. oven for 14 minutes.
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