MAZOLA OIL PASTRY 
ONE-CRUST PIE:

1 cup + 2 tbsp. unsifted flour
1/2 tsp. salt
1/3 cup Mazola oil
2 tbsp. water

TWO-CRUST PIE:

1 3/4 cups flour
1 tsp. salt
1/2 cup Mazola oil
3 tbsp. water

Mix flour and salt. Blend in oil thoroughly with fork. Sprinkle all of water over mixture; mix well. Press dough firmly into ball with hands.

If too dry, add 1 to 2 tablespoons more Mazola oil.

Flatten ball slightly; immediately roll into a 12-inch circle between 2 pieces of waxed paper. Peel off top paper, place pastry in pan, paper side up.

Peel off paper, fit pastry loosely in pan. Trim 1/2" beyond pan edge. Fold under, flute, prick.

Bake 12 to 15 minutes at 450°F.

To bake filled pie, do not prick; fill, bake according to directions.

For a two-crust pie, trim 1/2" beyond pan edge and fold under.

Seal and flute.

recipe reviews
Mazola Oil Pastry
   #104994
 Diana L. Miller (Michigan) says:
My grandmother had two favorite pie crust recipes, she is the one who taught me to make pie crust. This was the recipe I learned with and have ALWAYS sworn by, Gram usually used her other one (the Wesson Recipe), then she ALWAYS said she couldn't make a crust as good as mine. I now grow my own apples, my husband picks them and I make and sell my own canned pie filling. My slogan is, "Better Than Grandma's!"...only because she said so (I have it in her memory). I misplaced my copy, I am SOOO Happy I thought to contact you--THANK YOU!!! God Bless! From Iron Mtn.,MI

 

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