Pie season

This post-Thanksgiving blog post is courtesy of a request for the pie crust recipe I use. I'm quite sure there are those out there who think I'm blaspheming all that is good and right in pie world by posting this Betty Crocker recipe, but I like it best and it is easy! I've tried a lard pie crust and nope! didn't like it! So here's the Oil Pastry crust thanks to Betty Crocker!

For 8-9" one crust pie:
1 c. + 2 Tbs. plain flour
1/2 tsp salt
1/3 c. oil
1-2 Tbs. cold water

For 10" one crust pie or 8-9" two crust pie:
1-3/4 c. plain flour
1 tsp salt
1/2 c. oil
3-4 Tbs cold water

For 10" two crust pie:
2-2/3 c. plain flour
1-1/2 tsp salt
3/4 c. oil
4-5 Tbs cold water

Measure flour and salt into bowl. Add oil; mix. Sprinkle in water, 1 Tbs. at a time until dough almost cleans the side of the bowl. If dough seems dry, add 1-2 Tbs. oil, not water). Gather dough together; press firmly into a ball.

Shape dough into flattened round (divide into 2 for 2 crust pie). Place between 2 strips of waxed paper (taping two strips together for larger pies). Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pan. If you are pre-baking the pie crust, pierce multiple times with a fork and bake at 475°F for 12-15 minutes, allowing crust to cool before filling. For two crust pie, roll the same way, cutting slits in the crust after removing the top paper and before placing over filling.