PIE CRUST - OIL PASTRY

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PIE CRUST - OIL PASTRY image

Categories     Dessert     Bake     Christmas     Thanksgiving     Fall     Winter

Yield 2 crusts

Number Of Ingredients 4

2 cups all-purpose flour
1 1/2 tsp salt
1/2 teaspoon oil (canola)
5 Tbsp cold water

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.

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