Here's one that I have used in the past with pretty good results:
Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather pastry into a ball. Press in bottom and up side of 9 inch pie plate: flute. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475 degrees F. Prick bottom and sides of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.
I hope this is what you were looking for. Enjoy!! (11/10/2004)
This recipe comes from the kitchen lore of the Amish quilt country. Melted lard was an original ingredient, but vegetable oil has become an accepted substitute.
Place all DRY INGREDIENTS in pie pan and mix thoroughly with your fingers. (Why NOT?)
In measuring cup, add COLD MILK to the VEGETABLE OIL and whisk together with a fork until emulsified.
Add liquid to the pie pan and mix with a fork until ingredients are totally blended.
Press dough against the sides of the pan, spreading the remainder evenly on the bottom. It's a good idea to use a second empty pie pan as a press in order to assure a more uniform thickness.
Flute the crust around the rim of the pan.
Add filling and bake according to directions suggested for a "traditional" open-faced pie.
For a PRE-BAKED crust, prick bottom of pan with a fork and bake at 425 degrees for approximately 15 minutes, checking often for brown-ness.
My Husband is a retired baker and when he makes pies at our house this the recipe he uses.
EASY PRESS PIE CRUST
Nan in Northwest Iowa (11/10/2004)
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