Salad Oil Pie 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!

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.

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.

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.

SALAD OIL PIE PASTRY

Steps:

• Beat oil and water till mixture is THICK and creamy.
• Sift flour and salt into a bowl, and pour the oil-water mixture over flour mixture to completely cover flour.
• Mix with a fork to form a ball.
• Makes pastry for a 2 crust pie.

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.

BETTY CROCKER OIL PASTRY

Steps:

• Measure flour and salt into bowl. Add oi; mix until particles are size of small peas. Sprinkle in water, 1 T at a time, mixing until flour is moistened and dough almost cleans side of bowl. Gather dough together; press firmly into ball. Roll between sheets of waxed paper on moistened surface.

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.

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.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

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.