Aunt Jennies Pie Crust With Oil Recipes

AUNT JENNIE'S PIE CRUST (WITH OIL)

Steps:

• Preheat oven to 425°.
• Mix together oil and milk.
• Mix dry ingredients, whisk to combine.
• Mix all ingredients well to form a soft dough.
• Dampen table and put a strip of wax paper over the damp area.
• Take 1/2 of dough and place another piece of waxed paper over the dough.
• Roll to desired size and place in pie plate. Roll the second crust.
• Add desired fruit filling, canned or fresh.
• Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
• Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
• Bake for 20 minutes at 425°, remove foil.
• Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.

HOW TO MAKE A PERFECT OIL PIE CRUST

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.

CANOLA OIL PIE CRUST

Steps:

• Mix the ingredients and press evenly into a 9 inch pie plate.
• Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
• If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Steps:

• Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
• Put vinegar in a 2 quart liquid measuring cup.
• Fill to 2 1/2 cup mark with cold water.
• Add eggs and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.