Betty Crocker Oil Pastry Recipes

PERFECT OIL PASTRY

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-BASED PIE CRUST

Steps:

• Use a fork to mix. Mix flour and salt.
• Stir in oil until clumps are pea-sized.
• Add cold water and stir. Ok if it's gluey or clumpy.
• Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
• Peel paper off one side and replace, flip and peel off other side.
• Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
• Patch holes or tears, Trim edge.
• Roll out rest of crust including trimmed pieces.
• Place on top of filling in crust, crimp edges, cut steam holes.

PAT-IN-PAN PASTRY

Steps:

• In a medium bowl, stir the 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 the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.

PAT-IN-THE-PAN OIL PASTRY

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.

GRANDMA VELNA AND BETTY CROCKER'S PIE CRUST

Steps:

• 1. Mix dry ingredients.
• 2. Cut the shortening into the dry ingredients with a pastry cutter,
• 3. Sprinkle in the cold water one tablespoon at a time, mixing with a fork, till all the flour and shortening is moistened.
• 4. Gather and roll into a ball.
• 5. Place it on top of a piece of wax paper, about 1.5 feet in length.
• 6. Press down slightly and cover with another piece of wax paper. NOTE: The wax paper is key to this recipe. It allows you to roll out without having to add flour.
• 7. With rolling pin, roll dough out, from center to the outside, creating a circle.
• 8. Remove the top piece of wax paper. Flip over the crust dough onto the pie pan.
• 8. Press into the pie pan and form the crust.
• You can cover and refrigerate to use for a pie later. Great with sweet or savory pies.

PAT-IN-THE-PAN OIL PASTRY

Steps:

• 1. 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.2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1 1/4 inches flute (see Pastry Edges).3. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown cool on wire rack.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Serving: Calories 150 (Calories from Fat 80) Fat 9g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 16g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEGAN PIE AND PASTRY DOUGH

Steps:

• Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer-the liquid needs to be ice cold before it is added to the dough.
• Put the flour in a large bowl and dump the coconut oil into the flour. Toss to coat the pieces of fat in the flour. Working quickly, use your thumbs and index fingers to squeeze each chunk of fat into a thin sheet, between ⅛- and ¼-inch (3- and 6-mm) thick. Shake the contents of the bowl to ensure the sheets are well-coated in flour.
• Sprinkle the ice-cold sugar-salt solution over the fat and flour. Use your fingers to lightly toss the contents of the bowl around to disperse the liquid.
• Squeeze the shaggy mess with your fists, repeatedly and quickly, until the chunks get bigger and more cohesive.
• At first it will be crumbly and seem as if it won't come together, but with continued compression, you can begin to make two mounds of dough of roughly equal size. Flatten your mounds into 1-inch- (2.5-cm-) thick disks.
• If your kitchen is warm and the dough feels soft, you may want to chill your dough for 15 to 20 minutes before rolling. Alternatively, if it feels chilly and stiff, leave it to rest at room temperature for around 20 minutes before rolling.
• Prepare a clean, dry, nonporous surface by sprinkling it with the extra flour.
• Place a disk of dough on top of the floured surface and sprinkle it with a little more flour. Place your rolling pin in the center of the dough and roll away from yourself with firm, even pressure, but not enough force to squish the dough. As you approach the edge of the dough, use a little less pressure so that it doesn't become too thin on the edges.
• Rotate the dough about 45 degrees. Place the rolling pin at the center of the disk and roll away from yourself once again.
• Continue to rotate and roll, adding more flour as needed to prevent the dough from sticking to the surface and/or the rolling pin, until you've rolled the dough to approximately ⅛ inch (3 mm) thick. If the dough starts to split on the edges, you can gently press it back together before continuing to roll it out. The finished sheet of dough should be roughly 12 inches (30.5 cm) in diameter.
• Transfer the sheet of dough into a pie pan, centering it so that you have at least 1 inch (2.5 cm) of extra dough all the way around the edges of the pan. While transferring, support the dough with your fingers spread out, in order to distribute the weight and prevent breakage. Alternatively, put your hand and wrist under the silicone mat along the center line of the dough circle and pick it up, letting one half of the circle hang on one side of your hand, and the other half of the dough circle hang on the other side. Lay one half of the dough along the center line of the pie pan, then fold the other half over so the silicone mat is lying over the top, then remove the mat.
• Once the sheet of dough is in the pan, ease it into the corner where the base of the pan meets the sides. In order to do this without stretching or breaking the dough, lift the edge of the dough with one hand to allow it to fall into place while gently pressing it into the corner with the other.
• If not crimping or adding a top crust, trim the crust by running a knife all the way around the outer edge of the pan.