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Oil Pastry Pie Crust




Source of Recipe


Internet


List of Ingredients




For two 10-inch crusts

1-3/4 cup regular white flour
1/2 cup canola oil
3 tablespoons of water


Recipe



Mix the flour and oil in a large bowl. The mixture will look like dry beads. Add the water one tablespoon at a time and mix until the dough clumps and almost cleans the side of the bowl. Avoid adding more water - the dough becomes too sticky. Add oil if the mix is too dry. Press the dough together into a ball, then cut the ball in two halves, one for each crust.

Lay out a 24" length of waxed paper on the counter. Place one ball of dough in the centre of the waxed paper, flatten the ball evenly with your hand and cover with another 24" length of waxed paper. Use a rolling pin to roll out to the size of your pie dish or a bit more. Dampen the counter if it slides around. Peel off one layer of waxed paper, invert the crust and lay centred on your pie dish. Peel the second sheet of waxed paper. You may have to cut excess and fill in where the crust tears. If you want a baked pie shell. bake in a 450 degree oven for 12 minutes or until lightly browned. Otherwise follow the directions on your pie recipe.