Mother’s Never Fail Pie Crust

Mix salt and flour in a bowl.  Put  2/3 cup oil into a liquid measuring cup.  Then pour 1/3 cup boiling water into the measuring cup to the 1 cup line.  Pour all into the  flour/salt mixture and stir with a fork until mixed.

Take 2 sheets of waxed paper, pulling each to about 15 inches, large enough for a crust the size of the top of your pie pan. Put one sheet onto a large surface, where the crust will be rolled out.

Take about 1/2 the crust mixture and make a ball.  Put it on the sheet of waxed paper.  Flatten it just a bit. Put the other sheet of paper on top.  Now roll the crust out until it is about 1 inch or so larger than the top of your pie pan.

When rolled to the right size, peel off the top layer of paper.  Put it aside.  Then lift up the other sheet, which has the pie crust on it, and "flip" it over and onto the pie pan.  Then peel that sheet of paper off.  Don't worry too much about how it fits into the pie pan at this point.  Just do the best you can, but do try to center it.

This pie crust is very malleable.  If it tears or cracks, just take some dough from somewhere else on the crust and patch it up by pushing it together.  Once the crust fits well, put in your pie filling Then you are ready to make the second crust in the same way.  I use the same paper.

Once the pie is all together, roll the edges together and make them pretty.

Then you are ready to bake and eat and enjoy!

To make a single crust, just halve all the ingredients -  1 cup flour, 1/2 tsp salt, 1/3 cup oil in the measuring cup and then water to the  1/2 cup mark.  So easy!