Ingredients
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2
-
1 1/2
-
1/2
-
4
-
-
-
-
-
-
-
-
-
-
-
Directions
Mom’s Oil Crust Pie Shell, My mom’s favorite pie cookbook is the old Farm Journal’s Complete Pie Cookbook from 1965 and her copy is well-used and loved, full of clippings and hand-written notes This recipe is based on the one from there, with modifications to her taste It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin Simple and flaky! Makes one 9-inch pie shell with a little left over Mom takes the leftover and makes it into little snack crackers 🙂 My sister claims she doesn’t like oil crust, but she never knows the difference when Mom uses them in her pies , This is a very good pie crust The amount of salt was way too much for me and I would drop it down to 1/2 but no more than 1 tsp I made the crust for pumpkin pie and aside from it being too salty, it was a great crust It is super easy to make and very eay to work with I actually made the crust right in the pie plate, didn’t use any cooking spray and the pie slices slid ou with ease I am an avid pie baker and this is the trick with pie crust The crust itself was perfect I will definitely make this again Regardless if I am making a dessert pie, a quiche or a pot pie, I will cut down on the salt Highly recommend this crust , I doubled the recipe for a two-crust pork pie used 3 cups all-purpose flour and 1 cup white wheat, and used olive oil The crust worked well for a savory pie — not as flaky as my regular shortening crust, but it held up well in the meat pie I measured the ingredients per the recipe and everything worked well, except next time I would halve the salt I pressed the bottom crust into the pan (10 deep dish) and rolled the second half between sheets of wax paper for the top crust I baked the pie for an hour or so at 350, and the crust was browned, but not overdone Thank you for a quick and convenient crust recipe!
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Steps
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1
Done
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Sift the Flour and Salt Into a Large Mixing Bowl. |
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2
Done
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in a Separate Bowl, Combine the Oil and Water (and Milk, If Using 2 Tbsp Water and 2 Tbsp Milk). |
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3
Done
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Pour Liquid Mixture All at Once Into the Sifted Mixture, and Then - With Your Hands - Press the Dough Into a Smooth Ball. Be Careful not to Overwork the Dough or It Can Become Tough; It Will Be Somewhat Crumbly and Soft. |
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4
Done
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to Use, Press the Dough Into the Pie Shell and Shape the Edges Into Flutes With Your Fingers. If There Are Thin Spots, the Dough Is Soft Enough to Easily to Press Extra Into Them With No Worries. |
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5
Done
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Note: Use Any Left Over Pieces of Dough by Baking Them Into Little Snack Crackers. This Dough Freezes and Thaws Really Well! |
