Saturday, January 22, 2011

Oil Pastry (Pie Crust)

Usually, the crust is the part I throw away from a pie because it has little flavor and is full of empty calories. However, my mom has made this crust for years, and we all enjoy eating the crust as much as the pie. This crust is a healthy alternative to using crisco or other oils that are not healthy. If you are careful and only handle the dough minimally, you can have a beautiful, flaky and very tasty crust. We have always used regular olive oil (which does not affect the flavor*), but it also works fine with a coconut oil.

Makes 2-   10 inch pie crusts


2 2/3 cup flour
1 tsp salt
2/3 cup oil
7-8 Tbsp water

Mix in a 2 cup measuring cup- 2/3 cup oil and 6 Tbsp cold water.  Mix the dry ingredients in a bowl, make a well in the center and pour in the oil/water mixture. Stir just enough to incorporate most of the liquid. Add a little more cold water, one tablespoon at a time if needed to pull it all together.

Use hands to pat the dough together. May need to lightly knead it a couple times to form a ball. Divide dough in half and place one of the pieces between waxed paper.

 With a rolling pin, roll out the dough until it is large enough to fit in the pie pan.

 Carefully remove the top wax paper, flip over the dough into the pie pan, adjusting as necessary, and then remove the other side of wax paper. If needed, trim edges and place extra in areas around the edge that are a little short. Press lightly together to seal the pieces together that you are piecing.

 The pie is then ready to fill with your preferred filling and bake as directed on your pie recipe.  If you are making a pie with a top crust, put your filling in the pan and cover with the second pie dough disc you have prepared and then begin rolling edges together and under. Then you may either crimp with a fork, use fingers to press various designs on the edge- fluted, rope, etc.

*A disclaimer- while we have used olive oil for many years, with all the news lately about "olive oil" not being pure but cut with other oils and labeled deceptively by most brands in the stores, it is very possible that we were using oils that were not 100% olive oil. Thus, that may explain why we did not note strong flavors in the baked goods when using it. If you use a brand that you are sure is 100% pure olive oil, especially extra virgin, you may need to use another type of oil as it may add a different flavor. I recommend using coconut oil as an alternative. You can find expeller pressed that has the coconut flavor removed and does not contribute any flavor.

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