Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1/2 cup canola or vegetable oil
- 6 Tbsp. ice cold water
Directions:
- 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.
- 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 mixed. Divide the dough into two equally sized balls.
- Place in an airtight container and let rest in the fridge for at least 15 minutes.
- For one pie crust, place dough ball between two pieces of wax paper. Use a rolling pin to roll out until it reaches 12-inches round.
- 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. Makes 2 12-inch crusts.
