Prep 15 mins
Cook 0 mins
This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!
- 2 cups all-purpose flour
- 1 dash salt
- 1⁄2 cup vegetable oil (corn is the tastiest)
- 5 tablespoons cold tap water (EXACTLY 5!)
- 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!
I'm not a pastry maker though I do all the rest of the cooking in our house. For the last couple of weeks I've wanted a meat pie but had to resist as I've been advised to get my cholesterol down. I know my wife has an oil crust pastry recipe she's used for years but I've never liked it that much as it often turns out quite hard and leathery. So, yesterday my craving got the better of me and I decided to search for oil crust recipes and found this one. I duly set to work and as I don't have light olive oil or corn oil I used extra virgin olive oil. I followed the directions carefully, put my (slow cooked) beef in red wine, precooked potatoes and carrots into the pasty shell in a deep Pyrex dish, put it in the oven at 400F with the edges covered in tinfoil and waited. 45 minutes later I removed the tinfoil, brushed the surface with milk and gave it another 15 minutes. It came out a light gold colour and Oh BOY! it was PERFECT! It had that melt-in-your-mouth texture you get with pasty made with lard. I'd expected an olive oil taste but it really wasn't that strong and I could hardly tell. Wife enjoyed it, too and we're looking forward to leftovers later today. Definitely a 5 star recipe.
I've been using this recipe for several years now, and just noticed that I never reviewed it. It's wonderful! Pie crust never was my specialty, and I always hated having to use shortening or some other incredibly unhealthy form of fat--and since I make crust rarely, inevitably the shortening had gone rancid by the time I wanted to make more. I found this and decided to give it a try--on Thanksgiving, yet! lol I used (and always use) extra-light olive oil; there is NO olive oil taste, and I suspect it's healthier than many other types. I was pretty skeptical when I saw how "wet" the pastry dough seemed, but I followed the recipe exactly, and was delighted to find that the crust was absolutely perfect: flaky, tender and tasty. I've been using it ever since, and it hasn't let me down once. Give it a try if you haven't. Just be sure to follow the directions. I don't think you'll be disappointed!
This is almost identical to the recipe I first found in my 1967 Betty Crocker cookbook. When I served a pie made with this crust to an inlaw who is a pastry chef, he closed his eyes and said, "Mmmmmm. This is the best pie crust I've ever tasted." It is ALWAYS light and flaky. I have used corn oil, canola oil, and vegetable oil over the years -- they all are good. The technique takes a little getting used to, but well worth the effort.