Pat In The Pan Oil Pastry Recipes

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:

• Position rack in center of oven.
• Preheat to 400 deg F.
• Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
• Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
• Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
• Transfer mixture to prepared 9-inch pie pan or 9.
• 5 or 10-inch two-piece tart pan.
• Pat evenly along bottom and sides with fingertips.
• If making a pie, form crust edge and crimp or flute with fingers.
• Prick bottom/sides with fork.
• Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
• If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
• Return to oven until egg glaze sets, 1-2 minutes.

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
• In a measuring cup, combine the oil and milk and beat with a fork until creamy.
• Pour all at once over flour mixture.
• Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
• Prick the pastry with a fork and bake 15 minute.

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.

Steps:

• 1. 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.2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1 1/4 inches flute (see Pastry Edges).3. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown cool on wire rack.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Serving: Calories 150 (Calories from Fat 80) Fat 9g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 16g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.