EASY-MIX FLAKY MAZOLA PASTRY

2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup Mazola Salad Oil
1/4 cup plus 1 tablespoon ice water

Prepare pastry just before ready to use.

Sift together flour and salt; set aside.

Combine Mazola, ice water in measuring cup. Beat with fork until thickened and creamy. To avoid separation, immediately pour, all at once over flour mixture. Mix with fork. The dough will be moist. Form into ball; divide in half.

Shape each half with hands into a flat round. Place between 2 squares of wax paper about 12 inches square. (Paper will not slip if table is wiped with damp cloth.) Roll out to form circle, reaching edges of paper. Remove top sheet of paper; invert dough over pan; peel off paper. Fit pastry into pan. Trim. Roll out top crust. Cut gashes for escape of steam.

Fill pastry-lined pan with desired filling. Place top crust over filling and trim 1/2 inch beyond rim of pan. Seal edge by folding top crust under bottom crust. Flute edge.

Bake at temperature required for filling.

Makes one 2-crust (8- or 9-inch) pie

FOR TART SHELLS:
Combine ingredients and roll out as directed for Easy-Mix Flaky Mazola Pastry. Remove top sheet of wax paper. Cut rounds and fit into tart pans. Fold edge and flute. If desired, fit rounds of pastry over the back of large muffin pans. Prick entire surface of crust. Bake in hot oven (475 degrees F) 5 to 10 minutes. Makes 6 large or 12 small tarts.

FOR SINGLE PASTRY SHELL:
Divide ingredients exactly in half using:

1 cup sifted all-purpose flour
1/2 teaspoon salt
1/4 cup Mazola
2 1/2 tablespoons ice water

Combine; roll out; fit into pie pan as directed. Fold edge and flute. Prick entire surface of crust. Bake in hot oven (475 degrees F) 10 to 12 minutes.

From: Recipelink.com
Source: Recipe booklet: Mazola Menu Magi, Corn Product Refining Company, 1951