Oil Pie Pastry recipe
This recipe makes a 2-crust 9 or
10" pie
2-2/3 cups flour
1 tsp salt
3/4 cup vegetable oil (such as
corn or safflower)*
4-1/2 to 5 TBSP ice water
Blend the salt into the flour in
a medium bowl. Gradually add the
vegetable
oil, blending with a fork. Add
the ice water to the dough, one
tablespoon at
a time until the dough forms a
ball.
Separate the dough into two
balls. Place the first ball
between two large
sheets of waxed paper and use a
rolling pan to roll it into a
ten inch
circle. Remove one sheet of
waxed paper, then use the
remaining paper to move
the crust to the pie pan. Peel
the paper off the crust before
baking.
For baked pies, follow the
baking directions for the pie
filling. For a
prebaked crust, bake at 425 for
12-14 minutes or until light
golden brown.
*Note: Try using
rice bran oil for making
this crust. It makes a
delicious, flaky and healthy oil
crust that you are sure to
enjoy!
Making multiple pies? You can
double this recipe for oil pie
crust by using the following
proportions:
Oil pie crust recipe proportions
to make 2 2-crust pies
5-1/3 cups flour
2 tsp salt
1-1/2 cups vegetable oil*
8-10 TBSP ice water
Follow the instructions above,
but separate the dough into 4
balls instead of 2.
|
