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how to make a perfect oil pie crust


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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12


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Step 1

Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.

Step 2

Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).

Step 3

Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.

Step 4

For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.

Step 5

Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.

Step 6

Bake the pie dough according to pie recipe.

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