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Oil Pastry For 8 Or 9 Inch Pie

Western.Chefs's picture
Ingredients
  All purpose flour 2 1⁄3 Cup (37.33 tbs)
  All purpose flour 2 1⁄3 Cup (37.33 tbs)
  Salt 1 Teaspoon
  Salt 1 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs) (plus 1 tablespoon)
  Salad oil 1⁄2 Cup (8 tbs) (plus 1 tablespoon)
  Cold water 4 Tablespoon
  Cold water 4 Tablespoon
Directions

1. In bowl, stir flour and salt. Stir in oil until mixture resembles coarse crumbs.
2. Sprinkle cold water, 1 tablespoon at a time, into mixture, mixing lightly with fork after each addition until pastry is moist and cleans side of bowl. Shape pastry into ball. Proceed as directed below for 1-crust pie, baked pie shell, or 2-crust pie.
1-CRUST PIE: After preparing pastry (above), to roll pastry, dampen countertop slightly; place 12-inch square of waxed paper on dampened surface. Center pastry ball on waxed paper; cover with second waxed-paper square. With rolling pin, roll pastry into round about 2 inches larger than pie plate. If top waxed-paper sheet wrinkles, lift it off carefully, smooth it out, and replace on pastry; continue rolling.

Recipe Summary

Cuisine: 
American

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