Uncle Rex's Pie Crust

I've been craving pie this week. I think I'll have time to make one this weekend, with fresh berries from the Atwater Farmer's Market, which I've recently discovered and love dearly.
This recipe comes from my boyfriend's mom Wendy, who makes the most amazing pecan pie every year for holidays. The crust is flakey and yummy, and super easy to make, AND no eggs or dairy!

Thanks, Wendy, for sharing your Uncle Rex's recipe. I look forward to sharing the pecan pie recipe soon!

UNCLE REX’S PIE CRUST

8” pie shell
1 cup sifted flour
1/2 tsp salt
1/4 cup vegetable oil
2 Tbsp cold water

9” pie shell
1 1/3 cup sifted flour
3/4 tsp salt
1/3 cup vegetable oil
3 Tbsp cold water

9” – 2 crust pie
2 cups sifted flour
1 tsp salt
1/2 cup vegetable oil
1/4 cup cold water


First sift flour and salt together twice, over 2 separate pieces of wax paper, then into the mixing bowl.
Pour in oil and stir with tablespoon just until it almost forms a dough.
Add cold water and stir with spoon until dough begins to stay together.

“The key to the flaky crust is to keep working the dough to a minimum.”

With you hands form the dough into a ball, kneading LIGHTLY 2 or 3 times just to smooth it out and shape it into a ball shape. Dough should NOT be dry or crumbly.
Put rounded ball into center of floured wax paper and gently roll out to size.

Bake pie shells at 450 degrees, about 10 mins or until golden brown. Prick with a fork after 5 minutes in the oven to prevent puffing.