The mayonnaise makes a tender, flaky crust that seems to hold cream fillings well without becoming soggy.
This recipe is easy to make, and the prepared crust freezes well.
Pie Crust 2 c. sifted all-purpose flour 1/4 t. salt 1/2 c. mayonnaise 1/4 c. water Mix flour and salt. Stir in mayonnaise with fork until the consistency of coarse salt.
Sprinkle with cold water and stir until a ball forms.
Roll out on lightly floured surface until 1-inch larger than the pie pan. Place in pan and mold to bottom and sides. Flute edges.
Prick with fork at irregular intervals. Bake in 450-degree oven about 10 minutes. Makes 2 pie crusts.