Moms Oil Crust Recipes

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.

NO BUTTER PIE CRUST, MY MOM'S BEST

Steps:

• In a medium bowl, whisk together the flour and salt. Add the oil, all but the extra teaspoon, and lightly stir with a metal spoon until most of the flour is incorporated and pea-sized meal forms. There will be some larger clumps of dough too.
• Add the water 1 tablespoon at a time, incorporating after each addition. The dough should be soft and pliable, not cracking and dry. Add another teaspoon of oil to get there if needed, but do not add extra water. Divide the dough in half.
• Tear off two 15" sheets of waxed paper. Wipe the work surface with a sponge dampened with cold water to keep the paper from slipping. Place one sheet of waxed paper on the damp surface lengthwise in front of you, and place half of the dough in the center of the paper. Shape the dough into a flat disk and cover with the other sheet of paper lengthwise.
• Roll the dough, starting from the center of the disk and working your way out in every direction (think of working around the clock). The dough and paper do not turn; they stay fixed. As the rolling pin moves to the outer edges of the dough, be careful not to press to hard or else the dough will get too thin at the edges. Press more in the center, less at the edges, as you roll.
• Roll the dough 2 inches larger than the pie pan, making room for the dough to slide down into the pan and still cover the rim. The crosswise edges of the waxed paper can serve as a guide at 12 inches. Roll to that edge for a 10" crust, and just inside at 11 inches for a 9" crust. If the dough is rolled beyond the waxed paper, just scrape under it with a thin, sharp knife or spatula to loosen it before picking the crust up off the counter.
• Peel off the top piece of waxed paper and discard. Place the pie plate right next to the crust. Pick up the crust with its paper and invert it over the pie plate. Move the crust to arrange it evenly over the rim of the plate. Remove the waxed paper and discard. Gently lift the edges of the crust and ease the crust into the pan. Trim the crust all the way around the rim right up against the rim. If an area is short of the rim, patch it with trimmings.
• Fill the pie with filling (usually 5-6 cups of sugared fruit with some starch like flour or cornstarch or tapioca to hold it together), then roll the second half of the dough for the top crust just as you did the bottom crust, but roll this circle slightly smaller than the bottom crust (about an inch smaller). After the top crust has been arranged over the pie, trim the crust so that there is ½-1 inch overhang of the top crust beyond the rim. Tuck that overhang under the bottom crust all around the rim. This seals the pie and prevents drips.
• Crimp the edges of the pie in a rope design: place your thumb on the pastry rim at an angle and firmly pinch the dough between thumb and bent index finger. Push down into the rim as you pinch. Make the next pinch with thumb resting against the last pinched edge.
• Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.
• Bake as directed depending on your pie filling. A general rule is 425 degrees for 50 minutes or so, until a fruit filling is bubbling vigorously and the crust is golden brown. Remove from the oven and cool; the filling will firm up some as the pie cools, so it's always best to bake your pies early in the day on the day they will be served.. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

EASY FLAKY OIL PIE CRUST

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.

OIL PIE CRUST

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.

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

MOM'S OIL CRUST PIE SHELL

Steps:

• Sift the flour and salt into a large mixing bowl.
• In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
• 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.
• 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.
• Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

MOM'S OIL PASTRY FOR 2-CRUST PIE

Steps:

• 1. Sift flour with salt into medium bowl. 2. Add salad oil, mixing well with fork (stir in). 3. Sprinkle 3 tablespoons cold water over all of pastry mixture, mixing well with fork. 4. If pastry seems too dry to hold together, add 1 to 2 tablespoons more salad oil, mixing well. 5. Divide pastry in half, form each into a ball. With palm of hand, flatten each ball slightly. 6. To make bottom crust: on wet counter top(so paper won't slip), roll out half of pastry, between two sheets of waxed paper, to an 11 inch circle. 7. Peel off top sheet of papers invert pastry into pie plate and peel off other sheet of paper. 8. Fit pastry carefully into pie plates; do not stretch. 9. Trim crust even with edge of plate. Turn prepared filling into bottom crust. 10. To make top crust: Roll out remaining half of pastry, between two sheets of waxed paper to 11 inch circle. 11. Peel off top sheet of paperl make several slits for steam vents. Invert pastry over filling; peel off paper. 12. Trim curst 1/2 inch beyond edg of pie plate. Fold top crust under bottom crust; crimp edge decoratively. (fork run under cold water). Bake as specific recipe directs.