Total Time
55mins
Prep 15 mins
Cook 40 mins

This is different than the other oil pastry as this has sugar and skim milk in it. I find it doesn't have the oily taste that some others have. The recipe is from the Ohio State University Medical Center-Popular Fat Controlled Low Cholesterol Recipes. Cook time is estimate depending on what you are making. You can brush egg yolk on bottom crust and prebake for 5 minutes.

Ingredients Nutrition

  • 2 cups flour
  • 2 teaspoons sugar
  • 1 14 teaspoons salt
  • 23 cup salad oil
  • 3 tablespoons milk (any kind)
  • 1 egg yolk (optional)
  • FOR DOUBLE CRUST 9 1/2 inch pie

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 12 teaspoons salt
  • 1 cup salad oil
  • 14 cup milk (any kind)

Directions

  1. Mix dry ingredients together.
  2. With fork, whip together the salad oil and skim milk.
  3. Pour over flour mixture.
  4. Mix with fork until all flour is dampened.
  5. Reserve about 1/3 of dough for top crust.
  6. Press remaining dough evenly against bottom and sides of pie plate.
  7. Fill with fruit filling.
  8. For top crust, crumble reserved dough and sprinkle evenly over filling.
  9. Bake as directed in fruit pie recipe.
  10. Note: this is for an 8" pie.
  11. 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.