Pie Crust

This is my Aunt Jeanie's pie crust recipe!  This past Thanksgiving she made 5 different pies!  Each was delicious!  She says the beauty of this recipe is that it's so moist.  It's super easy to roll out without splitting and cracking.  The recipe makes two two crust pies.

3 cups unbleached white flour

1 cup of butter, softened (use butter not shortening)

scant tsp. of salt

2 Tbsp. white sugar

1 oz. vegetable oil (not olive oil, more like Canola)

5/8 cup cold water (5/8 cup =1/2 cup + 2 Tbsp.)

My aunt doesn't bother sifting the flour, but you can.  Put flour, salt, butter in large mixing bowl.  Cut with a pastry blender until mixture resembles cornmeal.  Drizzle oil over it all.  Toss lightly from underneath with fork to moisten.  Drizzle water over.  Toss in the same manor again to thoroughly moisten.  Mixture should be quite wet.  If it's not you can add a little more water. 

Here's where you use a gentle touch.  Pat it all into a ball with floured hands.  Divide into two balls.  Roll out one ball for one pie.  Fold and arrange on top seal and flute the edges.  Make slits in the top crust to let the steam escape.  Roll out the other ball to use and make another pie crust.