(Food styling/Sheryl Julian; Photo by Yoon Byun/Globe Staff)
Makes one 9-inch double-crust pie
This is the original Wesson Oil pie with a few variations. The dough is so wet, you’ll think there’s been a mistake. There hasn’t. Roll it out between sheets of waxed paper.
CRUST
| 1/2 | cup vegetable oil |
| 1/4 | cup milk |
| 2 | cups flour |
| 1/2 | teaspoon salt |
2. In a 1-cup measure, pour the oil just over the 1/2 cup line. Add the milk to make a good 3/4 cup of liquid.
3. In a mixing bowl, mix the flour and salt. Add the oil mixture (do not stir while pouring). When it is all added, use a rubber spatula to stir the oil in gently. The mixture looks very wet; it’s OK.
4. With a wet paper towel, wet the counter. Spread waxed paper on it. Add 2/3 of the dough. Set another piece of waxed paper on top.
5. Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, working from the edges to the center. Set the pie pan near you. In one steady motion, pick up the paper under the dough and quickly flip it over into the pie pan. Gently remove the remaining waxed paper sheet, working from the edges to the center.
FILLING AND BAKING
| 5 | cups fresh blueberries, picked over |
| 1/2 | cup sugar |
| 1/3 | cup flour |
| 1 | teaspoon lemon juice |
| 1/2 | teaspoon ground cinnamon |
| 2 | teaspoons butter, at room temperature |
2. Tip the berries into the pie.
3. Roll out the remaining dough the same way as the first. Flip it onto the filling. Pinch the top and bottom crusts together neatly around the edge of the pie. Press a fork around the edges in a neat pattern. With a paring knife, cut 5 vents in the top crust.
4. Gently wrap a 4-inch band of foil around the edge of the pie pan.
5. Bake the pie for 25 minutes. Remove the foil. Continue baking for 15 minutes or until the filling is bubbling through the vents and the crust is golden. 
© Copyright 2011 Globe Newspaper Company.
