Perfect Oil Pastry 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!

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.

ITALIAN OLIVE OIL SHORTCRUST PASTRY (DAIRY-FREE)

Steps:

• In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk, and lemon zest. Stir with a fork, gradually add 2/3 of the flour and the baking powder until the dough begins to form.
• Transfer the dough onto a work surface and continue to add the remaning flour, whilst working the dough with your hands until you have a smooth even dough (you might need a little less than 280 g). Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with cling film and chill for 30 min.
• Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies.

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 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.

PAT-IN-THE-PAN OIL PASTRY

Steps:

• Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
• Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
• Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°F Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.

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.

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!