Everyday Pie Crust
|Self rising flour||2 Cup (32 tbs), sifted|
|Wesson oil||1⁄2 Cup (8 tbs)|
|Cold milk||1⁄4 Cup (4 tbs)|
Sift flour and salt into a mixing bowl.
Pour into a measuring cup (but don't stir together) the oil and milk.
Pour into the flour.
Stir lightly until mixed.
Divide the dough into two parts, one (for bottom crust) slightly larger than the other.
Place the larger half between two sheets of waxed paper or on a very lightly floured board.
Roll it out lightly and place in a pie tin for baking until brown in a 375° to 400° oven, about 20 minutes.
Roll out the other half for the top crust.
If you're baking a single crust pie, halve the recipe.