Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.
- Total Time:
- Yield: Makes enough for one 9-inch double-crust pie
Source: Martha Stewart Living, November 2015
- 3 cups all-purpose flour
- 2 teaspoons coarse salt
- 2 tablespoons fine-grained natural cane sugar or granulated sugar
- 1/2 cup safflower oil
In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. Dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.