Perfect Oil Pastry Recipes

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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 (CHOLESTEROL FREE)

This is different than the other oil pastry as this has sugar and skim milk in it. I find it doesn't have the oily taste that some others have. The recipe is from the Ohio State University Medical Center-Popular Fat Controlled Low Cholesterol Recipes. Cook time is estimate depending on what you are making. You can brush egg yolk on bottom crust and prebake for 5 minutes.

Provided by Dorel

Categories     Dessert

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11



Oil Pastry (cholesterol Free) image

Steps:

  • Mix dry ingredients together.
  • With fork, whip together the salad oil and skim milk.
  • Pour over flour mixture.
  • Mix with fork until all flour is dampened.
  • Reserve about 1/3 of dough for top crust.
  • Press remaining dough evenly against bottom and sides of pie plate.
  • Fill with fruit filling.
  • For top crust, crumble reserved dough and sprinkle evenly over filling.
  • Bake as directed in fruit pie recipe.
  • Note: this is for an 8" pie.
  • I used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.

Nutrition Facts : Calories 934.6, Fat 61.7, SaturatedFat 8.8, Cholesterol 2.5, Sodium 1077.8, Carbohydrate 83.8, Fiber 2.8, Sugar 3.8, Protein 11.3

2 cups flour
2 teaspoons sugar
1 1/4 teaspoons salt
2/3 cup salad oil
3 tablespoons milk (any kind)
1 egg yolk (optional)
3 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup salad oil
1/4 cup milk (any kind)

PAT-IN-THE-PAN OIL PASTRY

This recipe comes from the Betty Crocker's Cookbook. "The Big Red Cookbook" I was making a strawberry pie and I didn't feel like rolling out pastry dough, so I decided to use this recipe. It was super easy and very fast to put together, great for a weeknight.

Provided by crazycookinmama

Categories     Dessert

Time 22m

Yield 1 9 Inch Pie Shell

Number Of Ingredients 4



Pat-in-the-pan Oil Pastry image

Steps:

  • Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
  • Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°F Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.

Nutrition Facts : Calories 1248.2, Fat 74.2, SaturatedFat 9.7, Sodium 1166.7, Carbohydrate 127.2, Fiber 4.5, Sugar 0.5, Protein 17.2

1 1/3 cups all-purpose flour or 1 1/3 cups unbleached flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water

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

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 PROCESSOR PIE PASTRY

Make and share this Perfect Processor Pie Pastry recipe from Food.com.

Provided by Sageca

Categories     Dessert

Time 10m

Yield 2 9 inch crusts

Number Of Ingredients 6



Perfect Processor Pie Pastry image

Steps:

  • Place flour and salt in food processor. Pulse 2-3 seconds.
  • Add butter and shortening to flour.
  • Pulse until fat is reduced to tiny pieces.
  • With motor running, drizzle ice water through feed tube.
  • Process continuously until particles are moistened but NOT yet formed into a ball.
  • Remove dough from bowl and shape into a ball.
  • Divide in 2 flat disks.
  • Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
  • Makes 1 (9") double crust or 2 (9") single crust pies.
  • Tips:.
  • It is essential the butter, shortening and water be ice cold.
  • Use minimal amount of water and take care not to overprocess after adding it.
  • Best if you form the ball, not the machine.
  • Add sugar to the flour if you are making a sweet pie.
  • Can be made by hand using a pastry cutter.

2 1/2 cups flour
1 teaspoon salt
8 tablespoons butter, cold cubed
8 tablespoons shortening, cold cubed
6 tablespoons ice water
2 teaspoons sugar (optional)

PERFECT SHORTCRUST PASTRY

A recipe handed down through 4 generations of my maternal family and tweaked a little by me to make the most delicious short, melt in the mouth pastry that you will ever, ever taste!

Provided by kimpearce

Time 45m

Yield Makes 1 pie and 2 dozen small pies or jam tarts

Number Of Ingredients 8



Perfect Shortcrust Pastry image

Steps:

  • Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
  • Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
  • Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
  • Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.

1lb self raising flour - yes self raising trust me!
2 tablespoons cornflour
1 tablespoon icing sugar
4oz butter
4oz Trex
Generous pinch of fleur de sel salt
1 medium egg
4-6 tablespoons of cold water

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