Best Pie Crust Oil Pastry Recipes

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.

PIE CRUST - OIL PASTRY

Steps:

• Sift together flour & salt. Pour oil & cold water into measuring cup (do not stir). Add oil & water all at once to flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each dough ball between 2 12-inch sheets of waxed paper (dampen waxed paper to prevent slippage). When dough is rolled in circle to edges of paper, it will be the right thickness for crust. Pull off top sheet of waxed paper & fit dough, paper side up, into pie plate. Remove paper. Trim to 1/2-1 inch beyond edge of plate; fold under & flute edge. Prick bottom & sides well with fork (unless filling & crust baked together). Bake at 450 for 10-12 minutes or until golden.