Light-and-flaky Pie Pastry

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 2 1/2 cups flour
• 1 1/2 teaspoons salt
• 2/3 cup vegetable oil (mazola veg plus)
• 6 tablespoons cold water

Recipe

• 1 mix flour and salt in large mixing bowl. pour oil and water into measuring cup - do not stir. add liquids all at once to flour mixture. stir with a fork until just moistened. divide dough into 2 balls.
• 2 roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. note: dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). flute edge using tines of fork or by creating a scallop pattern using fingers.
• 3 bake as directed in pie recipe. if recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. bake at 400°f/200°c for 10 to 12 minutes, or until golden brown. cool on wire rack before filling.