Recipe(tried): Wesson Oil Stir and Roll Pie Pastry (single and double crust, 1950's)

WESSON OIL STIR AND ROLL PIE PASTRY
(single and double crust)

STIR-N-ROLL SINGLE CRUST RECIPE

Preheat oven to 475 degrees F, a very hot oven. Sift flour before measuring. Use level measurements for all ingredients.

Measure into a mixing bowl:
1 1/2 cups sifted all-purpose flour
1 teaspoon salt

Add all at once:
3/8 cup (1/4 cup plus 2 tablespoons) Wesson Oil
3 tablespoons milk

Stir with fork until pastry clings together. Press into a ball, flatten slightly, and place between 2 sheets of waxed paper (12-inch squares). Roll out gently until circle reaches edges of paper (if bottom paper wrinkles, turn over, straighten and continue rolling).

Peel off top paper, then pick up pastry and bottom paper by one edge (they will cling together). Place, paper-side up, over 8 or 9 inch pie pan. Then loosen pastry at edges and carefully peel off paper. Ease pastry snugly into place. Finish edge as desired and prick bottom and side thoroughly with table fork.

Bake on lower rack in preheated oven 8-10 minutes, until golden brown.

STIR-N-ROLL DOUBLE CRUST RECIPE

Use:
2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 cup Wesson Oil
1/4 cup cold milk

Follow single crust directions for mixing.

Round up dough. Divide in half, flatten slightly. Roll out halves between pieces of waxed paper (as above).

Line pie pan with bottom crust, fill as desired, cover with top crust. Seal by pressing edges gently with fork, or fluting. Snip 3 or 4 small slits near center.

Bake double-crust pies, such as apple, in a preheated hot oven, 425 degrees F, for 40-45 minutes.

Source: Wesson Oil newspaper ad; December 8, 1950