Ingredients
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 5 tablespoons oil (vegetable, peanut or olive oil)
- 1 tablespoon milk
Directions
Preheat oven to 425 degrees if you are baking the pie shell.
Combine the flour, salt, and sugar in a bowl and stir with a fork to mix. Stir 3 tablespoons of the oil and the milk together; sprinkle evenly over the flour mixture and stir again. Add another tablespoon of oil, still stirring. Gently pat the dough into a ball and if it holds together and feels moist (it will have a rather translucent, oily look to it), it is ready to roll out. If it crumbles rather than forms a ball, stir in the remaining tablespoon of oil.
Place a sheet of waxed paper, approximatly 16 inches long on your rolling surface. Pat the dough into a cake about 5 inhces in diameter, place it on the waxed paper and place another sheet of waxed paper over the top. Roll the dough out between the sheets of waxed paper to a circle about 1/8-inch thick and at least 2 inches larger in diameter than you pie pan. Gently peel off the top sheet of waxed paper. Invert the dough over the pie plate and gently ease it into the pan, peeling away the paper as you go. This dough breaks easily, so patch or piece wherever necessary. Trim the edges and make a decorative design with the tines of a fork. The pie shell should now be filled unbaked or may be partially baked or fully baked.
To bake the shell: Prick with a fork all over at 1/2-inch intervals, and press a 12-inch square of heavy-duty aluminum foil firmly into the shell. Bake for 6 minutes. Remove the foil and bake for an additional 4 minutes for a partially baked shell. For a fully baked shell, bake an additional 8 to 10 minutes after removing the foil, or until the crust seems dry, crisp and slightly brown. If the dough swells during baking, press it down gently with a fork.
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Submitted 6/13/05.
Source: Fannie Farmer Baking Book
Submitted By: Joy Bowers
ebowers@matnet.com
Stirred Pie Dough