Message Font: Serif | Sans-Serif
 
No. of Recommendations: 0
I found this recipe on this blog

http://noshings.blogspot.com/2009/10/ending-debate-oil-pastr...

and tried it this weekend--I never make pie because the crust is so problematic--but this one worked out quite well and was incredibly simple and easy--even for a pie-phobic like me.

Oil Pie Crust

(no chilling necessary)

Mix:
~2 c. flour
~1 t. salt
~1 t. sugar

Add:

~4 T. butter, melted
~1/4 c. oil, use a light one like canola
~1 t. vinegar
~5 T. cold water

Form into ball, dust with a little flour and roll between 2 sheets of waxed paper.

I made 5 miniature-pies (I guess you'd call them 'tarts') with this recipe using 2 apples, sliced, mixed with cinnamon and sugar for the filling. I brushed the tops of the unbaked mini-pies with water, then sprinkled cinnamon sugar on top and baked at 400 degrees for 40 mins.
Print the post Back To Top
No. of Recommendations: 0
The other trick I liked for pie crusts was to use vodka in the dough.

The main reason is that it makes the dough workable and then it goes away when cooked leaving little trace behind. I think I caught that on Cooks Illustrated.

Ford
Print the post Back To Top
No. of Recommendations: 0
I've always been a fan of "short" crusts. This one doesn't even use a rolling pin!

http://boards.fool.com/message.asp?source=isesitlnk0000001&a...
Print the post Back To Top
Advertisement