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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. |
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