Moms Oil Crust Food

OIL PIE CRUST

Oil Pie Crust image

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Ingredients

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

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.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

MOM'S PIE CRUST

Mom's Pie Crust image

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

Provided by Debra Shapiro

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Ingredients

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

Steps:

Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g

MOM'S OIL CRUST PIE SHELL

Mom's Oil Crust Pie Shell image

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.

Provided by Julesong

Categories Pie

Time 7m

Yield 1 unbaked pie shell

Number Of Ingredients 4

Ingredients

2 cups sifted flour
1 1/2 teaspoons salt
1/2 cup cooking oil (Mom uses canola)
4 tablespoons cold water (some folks use 2 Tbsp water and 2 Tbsp milk, but Mom prefers the taste of the crust with all water)

Steps:

Sift the flour and salt into a large mixing bowl.
In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

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