2 c. ww flour
1/2 tsp. salt
7 tbs. oil
8 tbs. cold water
Add salt to oil. Pour in water, beating slowly
until thick and white. Pour flour in all at once.
Mix lightly.Turn out onto floured boardor pastry
sheet and knead over and over until it is elastic.
about 6 minutes. Roll out on cookie sheet until
thickness of pie crust. Bake 275 until light
golden.
Before baking, I use a pizza cutter to make slight
grooves in dough so it will make nice small squares.
Makes it easier to break.
Linda Randolph
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