Best Aunt Jennies Pie Crust With Oil Recipes

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.

AUNT JENNIE'S PIE CRUST (WITH OIL)

Steps:

• Preheat oven to 425°.
• Mix together oil and milk.
• Mix dry ingredients, whisk to combine.
• Mix all ingredients well to form a soft dough.
• Dampen table and put a strip of wax paper over the damp area.
• Take 1/2 of dough and place another piece of waxed paper over the dough.
• Roll to desired size and place in pie plate. Roll the second crust.
• Add desired fruit filling, canned or fresh.
• Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
• Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
• Bake for 20 minutes at 425°, remove foil.
• Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.

OIL-BASED PIE CRUST

Steps:

• Use a fork to mix. Mix flour and salt.
• Stir in oil until clumps are pea-sized.
• Add cold water and stir. Ok if it's gluey or clumpy.
• Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
• Peel paper off one side and replace, flip and peel off other side.
• Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
• Patch holes or tears, Trim edge.
• Roll out rest of crust including trimmed pieces.
• Place on top of filling in crust, crimp edges, cut steam holes.

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.

CANOLA OIL PIE CRUST

Steps:

• Mix the ingredients and press evenly into a 9 inch pie plate.
• Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
• If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.

WHOLE WHEAT OLIVE OIL PIE CRUST

Steps:

• Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
• Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
• Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.