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    Easy Pie Crust - Oil Based


    Source of Recipe


    unknown

    List of Ingredients




    2 cups all-purpose flour
    1/4 teaspoon salt
    1/3 cup olive oil OR canola oil
    1/2 cup nonfat milk + 1 tbl. -- very cold

    Recipe



    In a mixing bowl, combine flour and salt. Pour olive oil and milk into a small bowl (do not stir); add all at once to flour mixture. Stir lightly with a fork or pastry blender. Using hands, form dough into two balls. Place each ball between two sheets of waxed paper; press into a thick, flat disk about 5 inches in diameter. Place into zip-lock bags and chill 15 minutes.

    Roll each disk of dough into a circle on a well-floured pastry cloth. Place in a 9-inch pie plate. Adjust crust. Flute edges. If a baked shell is needed, prick bottom and sides generously with tines of a fork (prick where bottom and sides meet all around pie shell). If filling and crust are to be baked together, do not prick crust. Bake at 450ºF for 8-10 minutes or until golden. Cool on wire rack.

    For single-crust recipes: place one of the flattened 5-inch disks in the freezer. It will keep for several weeks.

 

 

 

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