Easy Oil Pie Crust Food

3 INGREDIENT EASY OIL PIE CRUST

Steps:

• Mix oil and water and add to flour to form dough.
• Divide into two equal parts.
• Roll between wax paper.
• Cook pie as required.
• Easy, Easy.

OLD FASHIONED FLAKY PIE CRUST

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

HOW TO MAKE A PERFECT OIL PIE CRUST

Steps:

• Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
• Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
• Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
• For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
• Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
• Bake the pie dough according to pie recipe.

EASY PIE CRUST

Steps:

• Put water, butter and crisco in freezer while preparing flour.
• Sift flour, sugar, and salt together.
• Cut cold butter and crisco into flour mixture until crumbly.
• Add cold lemon juice and water. Mix just until moist crumbs form.
• Turn dough out onto floured counter top.
• Divide dough into 2 parts.
• Wrap in plastic wrip and put in refrigerator for at least 1 hour.
• Roll pie dough out and use as pie recipe directs.
• Enjoy a flaky, great tasting pie crust!

EASY OIL PIE CRUST

Steps:

• Process flour, salt,sugar and shortening in food processor until it just comes to a crumble. (if no processor, cut in by hand).
• Pour flour mixture in a large bowl and add water,oil and milk.
• Mix until blended.
• It may seem to soft, but not to worry.
• I typically make two crusts, use one and freeze the other by placing wax paper on top of crust.

HEALTHY PIE CRUST

Steps:

• To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.
• Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.
• At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn't matter if you handle it a lot.
• If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.
• Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.
• Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
• Prick all over the bottom of the crust with a fork

EASY FLAKY OIL PIE CRUST

Steps:

• Sift the flour twice, then whisk in the salt and create a little well.
• Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
• Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
• Divide into two parts. Roll the dough out in between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate and on top of the filling.
• Trim and seal edges. Cut some slits for ventilation.
• Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.

EASIEST PIE CRUST EVER!

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.

EASY OIL PIE CRUST

Steps:

• Gather the ingredients.
• In a bowl, mix the flour and salt with a wire whisk.
• Stir in the oil until combined.
• Add the cold milk or water until mixed completely. The consistency will be crumbly.
• Place mixture in the middle of an 8- or 9-inch pie plate. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim.
• Bake according to pie recipe directions, either blind baking it first for custard pies or unbaked fillings or filling it and baking it whole.

OIL PIE CRUST

Steps:

• Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
• Roll out on lightly floured surface.

OIL PIE CRUST

Steps:

• Combine flour and salt. Measure oil and water; don't stir. Pour on flour mixture, and mix with fork and hands. Makes 2 pie shells or 1 shell with top crust.