**Indulge in the Art of French Baking with Our Comprehensive Guide to Perfect Oil Pastry Recipes**
Step into the world of French patisserie and master the art of crafting delectable oil pastry with our curated collection of recipes. From the classic Pâte Brisée to the versatile Pâte Sablée and the indulgent Pâte Sucrée, our guide provides a comprehensive exploration of this versatile pastry dough. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and expert tips will lead you to perfect results every time. Dive into the world of French baking and create stunning pastries that will impress your family and friends.
EASY FLAKY OIL PIE CRUST
This tender, flaky, melt-in-your-mouth pie crust is made with just 4 simple ingredients and only takes 15 minutes to prepare.
Provided by Lily Ernst
Categories dessert
Time 1h
Number Of Ingredients 4
Steps:
- Sift the flour twice, then whisk in the salt and create a little well.
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Divide into two parts. Roll the dough out in between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate and on top of the filling.
- Trim and seal edges. Cut some slits for ventilation.
- Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.
Nutrition Facts : Calories 280 calories, Sugar 0.5 g, Sodium 236.7 mg, Fat 16.7 g, SaturatedFat 13.4 g, TransFat 0 g, Carbohydrate 29 g, Fiber 1 g, Protein 4.1 g, Cholesterol 0.2 mg
HOW TO MAKE A PERFECT OIL PIE CRUST
An oil based pie crust recipe that requires just four ingredients. Perfect for sweet and savory pies and vegan pies! Makes 2 12" pie crusts.
Provided by Cassidy Reeser, MS, RD
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
- Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
- Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
- For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
- Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
- Bake the pie dough according to pie recipe.
Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 3 g, Fat 13 g, SaturatedFat 1 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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!
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
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
GRANDMA'S VERY EASY PIE CRUST
This pie crust is one of the simplest, tastiest ones you'll ever try.
Provided by Emy
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
- Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g
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
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
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
COCONUT OIL PIE CRUST
This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!
Provided by Yoly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Combine flour, coconut oil, and salt in a food processor and pulse until combined.
- Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
- Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
- Flour a work surface and rolling pin and roll out dough.
- Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g
Tips:
- Use high-quality ingredients. This means using real butter, not margarine or spread, and using fresh, unbleached flour.
- Be careful not to overwork the dough. Overworking the dough will make it tough and crumbly. Work the dough just until it comes together, then stop.
- Chill the dough before rolling it out. This will help to prevent the dough from sticking to the rolling pin and will also make it easier to work with.
- Roll the dough out evenly. If the dough is not rolled out evenly, it will not cook evenly.
- Bake the pastry in a preheated oven. This will help to ensure that the pastry cooks evenly and does not become soggy.
- Do not overbake the pastry. Overbaking the pastry will make it dry and crumbly. Bake the pastry just until it is golden brown.
Conclusion:
Perfect oil pastry is a versatile pastry that can be used for a variety of recipes, from pies and tarts to quiches and galettes. With a little practice, you can easily master the art of making perfect oil pastry. Once you have mastered this basic recipe, you can start experimenting with different flavors and variations.
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