AUNT JENNIE'S PIE CRUST (WITH OIL)
Legend has it that my Great Aunt Jennie used to make the best pies with oil. As I kid I'm not sure I taste tested them but she had a gift for baking. I just ran across her recipe for pie crust. I'll be making it soon, but in the mean time.... give it a try and please rate.
Provided by Chicagoland Chef du
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 986, Fat 57.1, SaturatedFat 8.1, Cholesterol 5.3, Sodium 663.1, Carbohydrate 103.6, Fiber 3.4, Sugar 6.6, Protein 14.2
EASY FLAKY OIL PIE CRUST
This tender, flaky, melt-in-your-mouth pie crust is made with just 4 simple ingredients and only takes 15 minutes to prepare.
Provided by Lily Ernst
Categories dessert
Time 1h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 280 calories, Sugar 0.5 g, Sodium 236.7 mg, Fat 16.7 g, SaturatedFat 13.4 g, TransFat 0 g, Carbohydrate 29 g, Fiber 1 g, Protein 4.1 g, Cholesterol 0.2 mg
CANOLA OIL PIE CRUST
A fabulous and healthier (if there can be such a thing) pie crust, especially for single crust pies. Posting for safe keeping and for others to enjoy.
Provided by SweetFuzion
Categories Dessert
Time 10m
Yield 1 pie shell
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1690, Fat 112, SaturatedFat 9, Cholesterol 4.3, Sodium 1181.5, Carbohydrate 150.8, Fiber 5.1, Sugar 6.8, Protein 20.4
EASY OIL PIE CRUST
Oil, Shortening and milk make this very special an easy too. This pie dough doesn't get tough even when it is re-rolled. Enough to make 2 pie crusts.
Provided by BakinBaby
Categories Dessert
Time 15m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Process flour, salt,sugar and shortening in food processor until it just comes to a crumble. (if no processor, cut in by hand).
- Pour flour mixture in a large bowl and add water,oil and milk.
- Mix until blended.
- It may seem to soft, but not to worry.
- I typically make two crusts, use one and freeze the other by placing wax paper on top of crust.
Nutrition Facts : Calories 1862.5, Fat 132.9, SaturatedFat 28.8, Cholesterol 5.7, Sodium 1187, Carbohydrate 147.1, Fiber 5.1, Sugar 2.6, Protein 20.7
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