Betty Crocker Oil Pastry Recipes

Steps:

• One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
• Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.

Steps:

• Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Steps:

• Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
• Bake 8 to 10 minutes or until light brown; cool on wire rack.

Steps:

• Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Steps:

• Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
• Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
• Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°F Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.

Steps:

• Use a fork to mix. Mix flour and salt.
• Stir in oil until clumps are pea-sized.
• Add cold water and stir. Ok if it's gluey or clumpy.
• Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
• Peel paper off one side and replace, flip and peel off other side.
• Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
• Patch holes or tears, Trim edge.
• Roll out rest of crust including trimmed pieces.
• Place on top of filling in crust, crimp edges, cut steam holes.

Steps:

• Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
• Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
• Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
• Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
• Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
• Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
• Periodically do the following:.
• peel off the top piece of wax paper, then lay it gently back on top of the crust.
• using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
• Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
• Use the same technique to roll the top crust.
• As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
• OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
• Bake according to your pie directions.
• BON APPETIT!

Steps:

• Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer-the liquid needs to be ice cold before it is added to the dough.
• Put the flour in a large bowl and dump the coconut oil into the flour. Toss to coat the pieces of fat in the flour. Working quickly, use your thumbs and index fingers to squeeze each chunk of fat into a thin sheet, between ⅛- and ¼-inch (3- and 6-mm) thick. Shake the contents of the bowl to ensure the sheets are well-coated in flour.
• Sprinkle the ice-cold sugar-salt solution over the fat and flour. Use your fingers to lightly toss the contents of the bowl around to disperse the liquid.
• Squeeze the shaggy mess with your fists, repeatedly and quickly, until the chunks get bigger and more cohesive.
• At first it will be crumbly and seem as if it won't come together, but with continued compression, you can begin to make two mounds of dough of roughly equal size. Flatten your mounds into 1-inch- (2.5-cm-) thick disks.
• If your kitchen is warm and the dough feels soft, you may want to chill your dough for 15 to 20 minutes before rolling. Alternatively, if it feels chilly and stiff, leave it to rest at room temperature for around 20 minutes before rolling.
• Prepare a clean, dry, nonporous surface by sprinkling it with the extra flour.
• Place a disk of dough on top of the floured surface and sprinkle it with a little more flour. Place your rolling pin in the center of the dough and roll away from yourself with firm, even pressure, but not enough force to squish the dough. As you approach the edge of the dough, use a little less pressure so that it doesn't become too thin on the edges.
• Rotate the dough about 45 degrees. Place the rolling pin at the center of the disk and roll away from yourself once again.
• Continue to rotate and roll, adding more flour as needed to prevent the dough from sticking to the surface and/or the rolling pin, until you've rolled the dough to approximately ⅛ inch (3 mm) thick. If the dough starts to split on the edges, you can gently press it back together before continuing to roll it out. The finished sheet of dough should be roughly 12 inches (30.5 cm) in diameter.
• Transfer the sheet of dough into a pie pan, centering it so that you have at least 1 inch (2.5 cm) of extra dough all the way around the edges of the pan. While transferring, support the dough with your fingers spread out, in order to distribute the weight and prevent breakage. Alternatively, put your hand and wrist under the silicone mat along the center line of the dough circle and pick it up, letting one half of the circle hang on one side of your hand, and the other half of the dough circle hang on the other side. Lay one half of the dough along the center line of the pie pan, then fold the other half over so the silicone mat is lying over the top, then remove the mat.
• Once the sheet of dough is in the pan, ease it into the corner where the base of the pan meets the sides. In order to do this without stretching or breaking the dough, lift the edge of the dough with one hand to allow it to fall into place while gently pressing it into the corner with the other.
• If not crimping or adding a top crust, trim the crust by running a knife all the way around the outer edge of the pan.