Recipe: Mazola 1-2-3 Pie Crust (using corn oil, 1960's)

MAZOLA 1-2-3 PIE CRUST

FOR ONE-CRUST PIE (8 OR 9-INCH):
1 cup plus 2 tablespoons unsifted all-purpose flour
1/2 teaspoon salt
1/3 cup Mazola Corn Oil
2 tablespoons cold water

FOR TWO-CRUST PIE (8 OR 9-INCH):
1 3/4 cups unsifted all-purpose flour
1 teaspoon salt
1/2 cup Mazola Corn Oil
3 tablespoons cold water

To measure flour, dip out of sack with measuring utensils, level off with spatula (no sifting). Mix flour and salt. Blend in Mazola thoroughly with fork. Sprinkle all of cold water over mixture; mix well. Press dough firmly into ball with, hands. If too dry, add 1 to 2 tablespoons more oil.

ROLLING AND BAKING: ONE-CRUST PIE
Flatten ball slightly; immediately roll into 12-inch circle between 2 pieces of waxed paper. (Wipe table with damp cloth to keep paper from slipping.) Peel off top paper, place pastry in pan, paper-side-up. Peel off paper, fit pastry loosely in pan. Trim 1/2-inch beyond pan edge. Fold under, flute; prick well.

Bake 10 to 15 minutes. To bake filled pie, do not prick; fill and bake according to filling directions.

ROLLING AND BAKING: TWO-CRUST PIE
Divide dough almost in half, roll larger piece and fit bottom pastry into pan as above. Fill, then trim even with pan edge. Roll top pastry. Peel off top paper. cut slits, place over filling; peel off paper. Trim 1/2-inch beyond pan edge, fold under. Seal and flute.

Bake 35 to 45 minutes (bake fresh apple pie 50 to 60 minutes).

From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, Mazola and Gold Medal Flour ad, Parade magazine, 1960's