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Crust: Oil Pastry




Source of Recipe


Posted by Bonnie & Tom at RecipeCircus


List of Ingredients




2 cups all purpose flour

1-1/2 teaspoons salt

1/2 cup salad oil ( I use vegtable oil )

5 - 7 tablespoons ice cold water










Recipe



Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to the flour mixture. Stir slightly with fork. Form into 2 balls ; flatten dough slightly.


Roll each between two 12 inch squares of waxed paper. First dampen the table slightly so paper won't slip. When dough is rolled in circle to edges of paper, it will be the right thickness for crust.


Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie crust as you would any other pie crust by trimming and fluting for one crust pie. For 2 crust pie, trim edge of bottome crust. Pour pie filling in bottom crust: cover with top crust. Remove waxed paper. Trim as necessary but leave about 1/2 inch edge so you can seal and flute pie crusts. Cut small slit in center of double crust pie and a few other small slits around pie so steam can escape.


Bake as per specific pie instructions.



This is a very easy pie crust to make. Very easy clean up which makes it that much better ! Makes enough for one 8 or 9 inch double crust pie or 2 single pie crusts.



Final Comments

If you are baking a batch of pies, you can only use each sheet of waxed paper twice before it falls apart. :)