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Double Crust

2 3/4 cups all-purpose flour
3/4 cup oil
3/8-cup cold milk (6 Tablespoons)
1 1/2 tsp salt

Single Crust

1 3/8 cups all-purpose flour
3/8 cups oil (6 Tablespoons)
3 Tablespoons cold milk
3/4 tsp salt

Mix all ingredients with a fork or spoon until the mixture becomes
thick and forms a ball. Divide in half for a double crust. Pat
into a thick pancake shape. Sprinkle some water on a board and
place a piece of wax paper large enough for the pie crust on the
board. (The sprinkle of water keeps the wax paper from slipping.)
Place the dough in the center of the wax paper and then place a
second piece of wax paper over the dough. Roll the dough into a
circle large enough for the pie pan. Without removing the wax
paper, drape, centering, the dough over the rolling pin. Carefully
peel off the top piece of wax paper. Carefully place (roll) the
dough into the pie pan, centering it (exposed dough side is down,
wax paper side is up). The dough is fragile so be careful. Shape
the dough to the pan. Carefully remove the remaining wax paper.
If the dough is torn, simply press it together with your fingers.

If making a top crust, repeat the process with the second piece of


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9 of 12 people found the following review helpful:
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simple yet delicious pie dough, March 9, 2007 - 04:50 PM
Reviewer: Anonymous from Ontario, Canada
This pie dough was simple yet totally delicious. Thank you!

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