OIL PASTRY RECIPE
Probably the easiest pie pastry to make. As you are using a liquid fat, you don't need as much fat in this recipe. You can roll and re-roll oil crusts with no ill effects.
Provided by star pooley
Categories Pies
Number Of Ingredients 1
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.
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