Sift flour, salt and set aside. In another bowl, use 1/3 C vegetable oil to which you add (3) Tbls. of very cold milk. Mix with fork quickly until it sticks together and you can form ball. The less you toss, the more tender the crust will be. You will probably have extra flour in bottom of bow and that is alright. Roll out between two pieces of waxed paper.
This recipe dates back to the 1950's and is one of the best, if not the best pie crust dough that I have ever worked with. It has a very tender texture and it has never failed on me! A keeper.
Thank you sister Carol!
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (50%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0.1mg||0 %|
|Sodium 146.3mg||5 %|
|Potassium 24.3mg||1 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.3g|
|Protein 2.2g||3 %|
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Calories per serving: 147
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