Oil Pastry Cholesterol Free Food

PERFECT OIL PASTRY

Steps:

• Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
• Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
• Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
• Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
• Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
• Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
• Periodically do the following:.
• peel off the top piece of wax paper, then lay it gently back on top of the crust.
• using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
• Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
• Use the same technique to roll the top crust.
• As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
• OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
• Bake according to your pie directions.
• BON APPETIT!

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

OIL PASTRY (CHOLESTEROL FREE)

Steps:

• Mix dry ingredients together.
• With fork, whip together the salad oil and skim milk.
• Pour over flour mixture.
• Mix with fork until all flour is dampened.
• Reserve about 1/3 of dough for top crust.
• Press remaining dough evenly against bottom and sides of pie plate.
• Fill with fruit filling.
• For top crust, crumble reserved dough and sprinkle evenly over filling.
• Bake as directed in fruit pie recipe.
• Note: this is for an 8" pie.
• I used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.