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Oil Pastry For 8 Or 9 Inch Pie

Western.Chefs's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4099 Calories from Fat 2024

% Daily Value*

Total Fat 229 g352.7%

Saturated Fat 11.3 g56.3%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 3892.3 mg162.2%

Total Carbohydrates 445 g148.4%

Dietary Fiber 15.8 g63%

Sugars 1.6 g

Protein 60 g120.5%

Vitamin A Vitamin C

Calcium 9.3% Iron 150.5%

*Based on a 2000 Calorie diet

Oil Pastry For 8 Or 9 Inch Pie Recipe