Oil Based Pie Crust Recipes

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:

• 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.

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.

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!

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:

• 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.