Do you have a better recipie for pie crust than this one?
I like this one because it is simple, and the use of canola oil is a little heathier than other choices. Will you share your favorite?
Easy Oil Pie Crust 2 cups flour (can substitute up to 1 cup with whole wheat flour) 1/4 tsp salt 1/8 tsp baking soda 1/2 cup canola oil 1/4 cup cold water
Mix the dry ingredients Stir the oil in using a fork or pastry cutter Stir in the water until just moist
Break the dough into two balls, one slightly larger (for the bottom crust)
Roll between two sheet of wax paper (or parchment paper for bigger pie pans).
violet2008-07-15T20:22:44Z
Favorite Answer
EASY NO FAIL PIE CRUST 2 c. all purpose flour (can use 1/2 whole wheat) 1/2 tsp. salt 1/3 c. buttermilk (OR 1 tsp lemon juice or vinegar plus enough milk to make 1/3 c.) 2/3 c. vegetable oil
Measure flour and salt. Add milk and oil. Stir only until dry ingredients are blended in. Divide dough in half.
Roll each portion between 2 pieces of wax paper.
Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top.
Remove wax paper from crust and shape edges as desired. Repeat with second portion of recipe. So easy and delicious.
NOTE: I like to chill my completed pie shell in freezer 1 to 2 hours before baking for extra crispness of a 1 crust pie.
This is actually a good basic recipe the only changes I would make is sub. the canola oil for vegetable shortening. While adding 1/2 tsp cinnamon or nutmeg (or both). Then once the pie is assembled take an egg white and water mixture (with a pinch of sugar) and brush mixture on top of the crust. And in the oven the pie goes.
Grandma Ople's Apple Pie INGREDIENTS 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored and sliced DIRECTIONS Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Hmmm... I've always liked Gramma's basic recipe which calls for half as much shortening than flour, and half as much ice water as shortening, seasonings to taste depending on the type of pie being baked. But then I'm a "pinch of this, dab of that" type of cook...
PS: HunterFisher is quite right...canola oil gives a fishy taste. I always use Crisco shortening or oil, and I've always had good results with whatever it is I'm baking.
Butter makes a flavorful, flaky pie crust that is really easy to handle. BUTTER PIE CRUST
2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup cold Butter 4 to 5 tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.
Preparation time: 20 min Baking time: 8 min Yield: Pastry for 1 (2-crust) pie or 2 pie shells