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!
- 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'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.
I don't plan on using vegetable shortening...ever....so had to find something else for the pumpkin pies. I mixed up one batch, used only a little over 3 T of water and it was on the verge of too wet. I rolled two single crust 9 inch pies from this recipe for my pumpkin pies, then put together another batch (little less water) and made an apple pie with lattice. Worked great, my family loved the pies. They were flaky and tender, and no trans fats! I'm thinking quiche next......