This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!
08peel off the top piece of wax paper, then lay it gently back on top of the crust.
09using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
10Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
11Use the same technique to roll the top crust.
12As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
13OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.