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From Wesson Oil Advertisement, 1953

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 2 cups sifted flour
 1 ½ tsp salt
 ½ cup oil
 ¼ cup cold whole milk

1

Mix together flour and salt.

2

Pour oil and milk into a measuring cup, but don't stir them together.

3

Pour measuring cup of oil/milk into flour all at once. Stir until mixed. Press with hands into a smooth ball. Cut halves, flatten halves slightly.

4

Place one half between 2 sheets of waxed paper. Roll out gently until the circle reaches the edge of the paper. Peel off top paper. If pastry rips, push back together with fingers.

5

Lift paper and pastry by top corners; they will cling together. Place, paper side up, in a 9-inch pie pan. Carefully peel off paper.
Repeat with the second half and place on top over the filling.
Yield: 2 crusts or 1 double-crust pie

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Ingredients

 2 cups sifted flour
 1 ½ tsp salt
 ½ cup oil
 ¼ cup cold whole milk

Directions

1

Mix together flour and salt.

2

Pour oil and milk into a measuring cup, but don't stir them together.

3

Pour measuring cup of oil/milk into flour all at once. Stir until mixed. Press with hands into a smooth ball. Cut halves, flatten halves slightly.

4

Place one half between 2 sheets of waxed paper. Roll out gently until the circle reaches the edge of the paper. Peel off top paper. If pastry rips, push back together with fingers.

5

Lift paper and pastry by top corners; they will cling together. Place, paper side up, in a 9-inch pie pan. Carefully peel off paper.
Repeat with the second half and place on top over the filling.
Yield: 2 crusts or 1 double-crust pie

Stir-N-Roll Pie Crust

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