Eileen's Pie Crust

I found this recipe when I was first married and have been making it ever since.  My family enjoys this flaky crust.  This crust will make your pie extra delicious.

Single-Crust:
1 3/4 cup flour
1 tsp salt
1/2 cup corn oil
3 TBS cold water

Double-Crust:
3 1/2 cup flour
2 tsp salt
1 cup corn oil
6 TBS cold water

Mix flour and salt together.  Blend in oil thoroughly with a fork.  Sprinkle all of water over dough; mix well.  If the dough is too dry, add 1-2 TBS more oil.  Press dough into a ball.  If you are making a double crust pie, cut ball in half. 

Lightly moisten your surface that you will roll the crust on.  Place 2 large pieces of plastic wrap on table, overlap the pieces.  Slightly flatten the dough and place on the plastic wrap;  cover dough with 2 more pieces of  plastic wrap.  Roll crust out to desired size.  Make sure you don't roll the dough too thin.

Gently peel back top layer of plastic wrap.  Gently lift the edges of the plastic wrap and ease the dough in bottom of pan.  This dough is very fragile.

**You will have some dough left over after trimming the crust.  Re-roll the dough and sprinkle with cinnamon and sugar.  Bake in the oven for a few minutes; watch closely as it doesn't take long to bake.  This is a special treat!**

Source:  Better Homes & Gardens

Eileen