Moms Oil Crust Recipes
MOM'S PIE CRUST
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Provided by Debra Shapiro
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g
OIL PIE CRUST
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
Provided by Donna Cowan
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
- Roll out on lightly floured surface.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g
3 INGREDIENT EASY OIL PIE CRUST
This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.
Provided by fame869
Categories Dessert
Time 10m
Yield 2 crusts
Number Of Ingredients 3
Steps:
- Mix oil and water and add to flour to form dough.
- Divide into two equal parts.
- Roll between wax paper.
- Cook pie as required.
- Easy, Easy.
Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 3.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
MOM'S OIL CRUST PIE SHELL
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.
Provided by Julesong
Categories Pie
Time 7m
Yield 1 unbaked pie shell
Number Of Ingredients 4
Steps:
- Sift the flour and salt into a large mixing bowl.
- In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
- Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
- To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
- Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!
OIL PIE CRUST
Make and share this Oil Pie Crust recipe from Food.com.
Provided by Gwamma Kaff
Categories Dessert
Time 20m
Yield 2 pie shells, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and salt. Measure oil and water; don't stir. Pour on flour mixture, and mix with fork and hands. Makes 2 pie shells or 1 shell with top crust.
Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.4, Sodium 582.5, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
MOM'S OIL CRUST
My Mom made this growing up with both sweet and savory pies. I still make this crust today because I don't have to roll anything out or try to make the butter pea-sized. She uses whole-wheat flour or sometimes half white and half wheat while I generally will use whole-wheat flour when making crust for pot pie and white flour when making pie crust. I have tried doubling this recipe when making a 2-crust pie, but I find it works better to make the first crust right in the pie plate and the second pie crust in a bowl. The second pie crust does get rolled out, but this dough is not as picky as crusts made with butter or shortening. Try it when you're in a pinch for a pie crust. You'll be surprised with the ease and simplicity of the recipe. Serving size is approximate.
Provided by AmyZoe
Categories Dessert
Time 20m
Yield 1 pie crust, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Stir flour and salt in pie plate. Make a well in center to add liquid.
- In glass measuring cup, measure 1/3 cup of oil. Add enough water to the glass measuring cup to make 1/2 cup total of oil and water.
- Stir oil and water together and pour into well in center of pie plate.
- After ingredients are combined, roll into a ball in pie plate and flatten with palm. Work dough to cover bottom of pie and edges. Flute as desired.
- Bake at 475 for 8 to 10 minutes or as directed on pie recipe.
Nutrition Facts : Calories 165.5, Fat 9.3, SaturatedFat 1.2, Sodium 145.8, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
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