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.

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.

PIE CRUST

Steps:

• Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
• In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
• Preheat oven to 425 degrees F.
• Place 2 metal pie pans in the refrigerator to chill.
• Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
• Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

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.

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.

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

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!

COCONUT OIL PIE CRUST

Steps:

• Combine flour, coconut oil, and salt in a food processor and pulse until combined.
• Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
• Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
• Flour a work surface and rolling pin and roll out dough.
• Bake as directed for any pie recipe you are following.

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.