Oil Pastry Recipes

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OIL PIE CRUST

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 4



Oil Pie Crust image

Steps:

  • Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
  • Roll out on lightly floured surface.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

PERFECT OIL PASTRY

This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!

Provided by Po Valley Indian

Categories     Dessert

Time 15m

Yield 2 crusts, 6-8 serving(s)

Number Of Ingredients 4



Perfect Oil Pastry image

Steps:

  • Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
  • Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
  • Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
  • Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
  • Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
  • Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
  • Periodically do the following:.
  • peel off the top piece of wax paper, then lay it gently back on top of the crust.
  • using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
  • Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
  • Use the same technique to roll the top crust.
  • As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
  • OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
  • Bake according to your pie directions.
  • BON APPETIT!

2 cups all-purpose flour
1 dash salt
1/2 cup vegetable oil (corn is the tastiest)
5 tablespoons cold tap water (EXACTLY 5!)

OIL PASTRY

I got this one from my Mother-in-law a few years back, she swears by this crust! I tried it and was totally sold on it. It's the flakiest pie crust I've ever tried.

Provided by Jenni Loves Ryry

Categories     Pie

Time 15m

Yield 1 single crust pie, 6 serving(s)

Number Of Ingredients 4



Oil Pastry image

Steps:

  • mix flour, salt, and oil together until well mixed.
  • add in water a little at a time until mixture becomes a ball.
  • roll out to size of pie, and you're done!
  • bake at 400 degrees for 5 minutes before you add the filling.

Nutrition Facts : Calories 293.3, Fat 18.5, SaturatedFat 2.4, Sodium 390.1, Carbohydrate 27.8, Fiber 1, Sugar 0.1, Protein 3.8

1 3/4 cups flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

BETTY CROCKER OIL PASTRY

Number Of Ingredients 15



BETTY CROCKER OIL PASTRY image

Steps:

  • Measure flour and salt into bowl. Add oi; mix until particles are size of small peas. Sprinkle in water, 1 T at a time, mixing until flour is moistened and dough almost cleans side of bowl. Gather dough together; press firmly into ball. Roll between sheets of waxed paper on moistened surface.

8-9" one-crust pie
1 c plus 2 T flour
1/2 t salt
1/3 c salad oil
2-3 T cold water
10" one-crust pie or 8-9" two-crust pie
1 3//4 c flour
1 t salt
1/2 c salad oil
3-4 T cold water
10" two-crust pie
2 2/3 c flour
1 1/2 t salt
3/4 c salad oil
4-5 T cold water

CORN OIL PASTRY

Make and share this Corn Oil Pastry recipe from Food.com.

Provided by Lennie

Categories     Pie

Time 15m

Yield 2 single pie crusts

Number Of Ingredients 4



Corn Oil Pastry image

Steps:

  • Mix flour and salt together, then gently mix in oil, then water, with a fork.
  • Mixture should be moist.
  • Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper.
  • With a rolling pin, roll the dough out to fit your pie plate.
  • Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan.
  • Pull off the wax paper and trim dough.
  • This recipe makes two pie crusts.

Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 1165.8, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

2 cups all-purpose flour
1 teaspoon salt
1/2 cup corn oil
1/4 cup water

OIL PASTRY RECIPE

Probably the easiest pie pastry to make. As you are using a liquid fat, you don't need as much fat in this recipe. You can roll and re-roll oil crusts with no ill effects.

Provided by star pooley

Categories     Pies

Number Of Ingredients 1



Oil Pastry Recipe image

Steps:

  • 1. --2 cups all-purpose flour --1 teaspoon salt --1/2 cup vegetable oil* --1/4 cup cold milk * Extra-virgin olive oil may be substituted
  • 2. In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
  • 3. Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.
  • 4. NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.
  • 5. Makes 8- or 9-inch two-crust pie.

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