Best Oil Pastry Recipes

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!

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.

WHOLE WHEAT YEASTED OLIVE OIL PASTRY

Steps:

• Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

WHOLE WHEAT YEASTED OLIVE OIL PASTRY

Steps:

• 1. Original recipe intro: by MARTHA ROSE SHULMAN, published June 22, 2009. "Vegetable pies aren't difficult to make, but they take a while from start to finish. Mix the dough first. While it's rising, make the filling. Baking will take time: the pies require 50 to 60 minutes. They're not quick dinner-after-work dishes, but impressive, healthful meals to make on weekends, when you've come home from the farmers' market with a basketful of produce. "Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready."
• 2. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
• 3. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
• 4. Advance preparation: You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it's well wrapped.

OLIVE OIL PASTRY, CABBAGE PIROZHKI

Steps:

• 1. Mix up the pastry dough and while it is rising, make the filling. 2. Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture. 3. When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes. 4. Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes. 5. Brush pirozhki with egg wash.Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating. 82 calories;

YEASTED OLIVE OIL PASTRY

Steps:

• Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

MOM'S OIL PASTRY FOR 2-CRUST PIE

Steps:

• 1. Sift flour with salt into medium bowl. 2. Add salad oil, mixing well with fork (stir in). 3. Sprinkle 3 tablespoons cold water over all of pastry mixture, mixing well with fork. 4. If pastry seems too dry to hold together, add 1 to 2 tablespoons more salad oil, mixing well. 5. Divide pastry in half, form each into a ball. With palm of hand, flatten each ball slightly. 6. To make bottom crust: on wet counter top(so paper won't slip), roll out half of pastry, between two sheets of waxed paper, to an 11 inch circle. 7. Peel off top sheet of papers invert pastry into pie plate and peel off other sheet of paper. 8. Fit pastry carefully into pie plates; do not stretch. 9. Trim crust even with edge of plate. Turn prepared filling into bottom crust. 10. To make top crust: Roll out remaining half of pastry, between two sheets of waxed paper to 11 inch circle. 11. Peel off top sheet of paperl make several slits for steam vents. Invert pastry over filling; peel off paper. 12. Trim curst 1/2 inch beyond edg of pie plate. Fold top crust under bottom crust; crimp edge decoratively. (fork run under cold water). Bake as specific recipe directs.

YEASTED OLIVE OIL PASTRY

Steps:

• Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes
• Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary.
• Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times, cut and shape as necessary. Cover the dough loosely with plastic wrap, and let rest for five minutes. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

WHOLE WHEAT CANOLA OIL PASTRY

Steps:

• Whisk flour& salt together.
• Pour in oil; stir with fork to form a crumbly paste.
• Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
• Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
• Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.

PIE CRUST - OIL PASTRY

Steps:

• Sift together flour & salt. Pour oil & cold water into measuring cup (do not stir). Add oil & water all at once to flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each dough ball between 2 12-inch sheets of waxed paper (dampen waxed paper to prevent slippage). When dough is rolled in circle to edges of paper, it will be the right thickness for crust. Pull off top sheet of waxed paper & fit dough, paper side up, into pie plate. Remove paper. Trim to 1/2-1 inch beyond edge of plate; fold under & flute edge. Prick bottom & sides well with fork (unless filling & crust baked together). Bake at 450 for 10-12 minutes or until golden.

OLIVE OIL PASTRY

Steps:

• In bowl, mix together flour (salt.) Then add in olive oil using a fork until resembles breadcrumbs. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 190C/170C Fan/ 375F. Oil a tart pan using a baking brush thoroughly. Set aside. Roll the dough flat enough to cover the tart pan. Wrap the pastry around the rolling pin, center it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to "patch up" the dough shortfall area (if any). Lightly brush the surface with some oil and prick the bottom of the tart with a fork. Bake for 15 to 20 minutes or until the crust appears golden.

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.

OIL PASTRY RECIPE

Steps:

• 1. --2 cups all-purpose flour --1 teaspoon salt --1/2 cup vegetable oil* --1/4 cup cold milk * Extra-virgin olive oil may be substituted
• 2. In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
• 3. Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.
• 4. NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.
• 5. Makes 8- or 9-inch two-crust pie.

CORN OIL PASTRY

Steps:

• Mix flour and salt together, then gently mix in oil, then water, with a fork.
• Mixture should be moist.
• Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper.
• With a rolling pin, roll the dough out to fit your pie plate.
• Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan.
• Pull off the wax paper and trim dough.
• This recipe makes two pie crusts.

PAT-IN-THE-PAN OIL PASTRY

Steps:

• 1. 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.2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1 1/4 inches flute (see Pastry Edges).3. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown cool on wire rack.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Serving: Calories 150 (Calories from Fat 80) Fat 9g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 16g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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

Steps:

• Sift flour and salt together. Pour salad oil and cold water into measuring cup but DO NOT STIR. Add all at once to the four mixture. Sir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each between two 12-inch squares of waxed paper. (First dampen the table slightly so paper won't slip.) When dough is rolled in circle to edges of paper, it will be right thickness for crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell following usual directions for single or double curst pies. Makes enough crust for one 8 or 9" double-crust pie.

OIL PASTRY

Steps:

• mix flour, salt, and oil together until well mixed.
• add in water a little at a time until mixture becomes a ball.
• roll out to size of pie, and you're done!
• bake at 400 degrees for 5 minutes before you add the filling.