This is a simple corn oil pie crust recipe that I have been making for years. My husband grew up with this recipe and when his mother passed away, I inherited the requirement that all pies in our household have this crust. My husband still covets the original recipe that was cut off the back of either the flour package or the oil container. The crust is moist and flaky, but you need to roll it out as soon as you make it or it will dry out. Also, if you are doing a two-crust pie, then just double the recipe.
1 cup plus 2 tbsp. flour
½ tsp. salt
1/3 cup corn oil
2 tbsp. cold water
Mix flour and salt. With a fork, blend in the corn oil thoroughly. Sprinkle all of the water over the mixture and mix well. With your palms, shape into a ball. Flatten the ball slightly and put it between two pieces of wax paper. Do not try to roll the crust out without wax paper. Once rolled to the size of your pie pan, peel off the top layer of wax paper and fit in pie pan, paper side up. Peel off the top paper and continue fitting in the pan. Trim about ½” beyond the edge of the pie pan. Fold the excess under or flute the edges.
If making a one-crust pie with a pre-baked crust, prick the bottom well and bake 12-15 minutes at 450 degrees. If baking a filled pie or a two-crust pie, do not prick the bottom, just fill and bake according to the filling’s baking instructions.