Easy, No Cholesterol Pastry
|All purpose flour||2 1⁄4 Cup (36 tbs) (unbleached)|
|Salt||1 Teaspoon (the lesser amount will work, if you're cutting down)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold milk||1⁄3 Cup (5.33 tbs) (skimmed)|
|Skim milk||1⁄3 Cup (5.33 tbs), cold|
Mix the flour and salt together with a fork.
Measure the oil and milk into a cup.
Pour the liquids all at once into the dry ingredients, mixing with a fork until just blended.
The above measurements usually produce a perfect pastry, but since the consistency of flour can vary, you may want to add a bit more milk (a teaspoon at a time) if the pastry seems too dry, or pat in more flour if it seems too wet.
Form the pastry into 2 balls; flatten each slightly.
Roll out half of the pastry between 2 sheets of floured wax paper or plastic wrap into a 12-inch circle.
Handle gently to avoid toughening the pastry.
As you roll, turn the pastry over, paper and all, from time to time, and straighten out wrinkles in the bottom paper.
Peel off the top paper and fit the dough, bottom paper side up, into a tart or pie pan.
Remove the second sheet of paper.
After filling the pastry, do the same with the top crust.
Seal the edges as you usually do.
To bake a single-crust pie or tart shell for an already-cooked filling, such as a pudding, preheat the oven to 400° F.
Prick the pastry shell all over with a fork and bake it on the bottom shelf of the oven until it's golden brown, about 12 minutes.
Check the pastry while cooking; if part of the shell rises in a hump, prick it with a fork to allow steam to escape.
Cool the shell before filling.