My Mom’s Pie Crust

From Carol Collins

 

3 cups flour, sifted or whisked

¾ cup vegetable oil (grapeseed, avocado, etc.)

6 tablespoons ginger ale

¾ teaspoon salt

 

  1. Mix all of the ingredients together
  2. Roll into a disk, wrap in plastic wrap, and chill for one hour
  3. When you remove the dough from the fridge, let it rest for 5 minutes to soften a bit, so it can be more easily rolled out

 

Makes two 9” pie crusts