Pie Crust

Enough for 2 single or 1 double shells.

Put flour and salt in a food processor and pulse a few times to mix. Turn on processor and pour in the oil. Stop and add the butter, cut into tablespoon size pieces. Pulse a few times to roughly blend. There should still be pieces of butter visible.

• 2 c. all-purpose flour
• 1 tsp. salt
• (2 tsp. sugar, for a sweet pie)
• ¼ c. oil
• ¼ c. cold butter

Turn on the processor and add half of the water. If it does not begin to clump fairly quickly, add a Tbs. or 2 more water.

• ½ c. ice cold water
• flour for surface

Dump the pastry on a lightly floured surface and knead a little (just a little!) to blend any unincorporated moisture from the bottom of the processor bowl. Form into a fat log, wrap in wax paper or plastic wrap and refrigerate until firm, but not hard. This will take 2-3 hours.

Cut the dough in 2 pieces. If making a double crust pie make one part slightly larger for the bottom crust.

This is based on recipes using lard instead of oil. Lard is better, but this is still ok. Never use vegetable shortening!