In a medium size bowl, mix together the flour and salt. Add oil and blend with a fork. Sprinkle water over the mixture and blend well. Shape pastry into a ball, place in a bowl covered with plastic wrap and chill in the refrigerator for several hours. Roll out the pastry between two pieces of wax paper (about 12” long). Remove the top layer of wax paper and invert the crust into the pie pan. Peel off remaining wax paper and form into pan. Makes one 9-inch piecrust.
Prepare filling and bake according to filling recipe instructions.
For a two-crust pie, double the ingredients, divide the pastry and roll out two crusts.
Mom’s Pie Crust (Shortening)
2 c. flour
1 tsp. salt
3/4 c. shortening
5 to 7 tbsp. cold water
In medium bowl combine flour and salt. Using a pastry blender of two knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle water over flour mixture 1 tbsp. at a time, while tossing and mixing lightly with a fork. Add water until pastry is just moist and will hold together into a ball. Divide into two balls and roll out top and bottom crusts onto a floured surface. Form bottom crust into 9-inch pie pan, fill with your favorite filling. Top with second crust, flute edges together and cut several slits on top for steam to escape. Bake pie according to filling instructions. Makes 2 piecrusts.
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