Best 3 Pie Crust Oil Pastry Recipes
**The Art of Pie Crust: A Culinary Journey Through Flaky Layers and Golden Crusts: Exploring Oil Pastry and More**
In the realm of baking, the art of crafting the perfect pie crust is an endeavor that evokes both reverence and anticipation. From the delicate crunch of a flaky all-butter crust to the rustic charm of an oil pastry, the choice of crust can elevate any pie filling to new heights of culinary delight. This article presents a comprehensive guide to pie crusts, delving into the secrets of achieving the ideal texture and flavor. Discover the versatility of oil pastry, a healthier and equally delectable alternative to traditional butter crusts. Learn the techniques for creating a flaky all-butter crust that shatters at the first bite. Explore additional crust variations, such as graham cracker crust and puff pastry, each offering unique characteristics to complement different pie fillings. With step-by-step instructions, helpful tips, and a wealth of inspiration, this article equips home bakers with the knowledge and confidence to create exceptional pie crusts that will transform their pies into unforgettable culinary masterpieces.
EASY OIL PIE CRUST
Steps:
- Gather the ingredients.
- In a bowl, mix the flour and salt with a wire whisk.
- Stir in the oil until combined.
- Add the cold milk or water until mixed completely. The consistency will be crumbly.
- Place mixture in the middle of an 8- or 9-inch pie plate. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim.
- Bake according to pie recipe directions, either blind baking it first for custard pies or unbaked fillings or filling it and baking it whole.
Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 134 mg, Sugar 0 g, Fat 7 g, ServingSize 9-inch pie crust (1 portion), UnsaturatedFat 0 g
OIL PIE CRUST
Make and share this Oil Pie Crust recipe from Food.com.
Provided by Gwamma Kaff
Categories Dessert
Time 20m
Yield 2 pie shells, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and salt. Measure oil and water; don't stir. Pour on flour mixture, and mix with fork and hands. Makes 2 pie shells or 1 shell with top crust.
Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.4, Sodium 582.5, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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!
Tips:
- Use high-quality ingredients. The quality of your ingredients will directly affect the quality of your pie crust. Use fresh, cold butter, all-purpose flour, and ice water.
- Work quickly and efficiently. Pie dough is a delicate dough that can easily be overworked. Work quickly and efficiently to keep the dough cold and prevent it from becoming tough.
- Handle the dough gently. Be gentle when handling the dough. Avoid over-kneading or over-rolling, as this can make the dough tough.
- Chill the dough before baking. Chilling the dough before baking helps to firm up the butter and prevent the dough from spreading too much in the oven.
- Bake the pie crust at a high temperature. Baking the pie crust at a high temperature helps to create a golden brown, flaky crust.
Conclusion:
With these tips in mind, you'll be able to make a perfect pie crust every time. So next time you're in the mood for a delicious pie, don't be afraid to give it a try. You might just surprise yourself with how easy it is!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
