8 or 9 Inch Pie Crust (Oil Pie Crust)T
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 1/2 tsp. salt
- 1 3/4 c. all purpose flour
- 3/4 c. salad oil or canola
- 4 to 5 t. very cold water
- Carbohydrate 83.0013772677849 g
- Cholesterol 0 mg
- Fat 1.06714687619485 g
- Fiber 2.94885777197337 g
- Protein 11.2368926847886 g
- Saturated Fat 0.169015628377757 g
- Serving Size 1 1 Serving (109g)
- Sodium 2.19652423713235 mg
- Sugar 80.0525194958116 g
- Trans Fat 0.353430188534007 g
- Calories 396 calories
Measure flour and salt into bowl. Add oil; mix until particles are size of small peas. Sprinkle in water, (1 T. At a time), Mixing until flour is moistened and dough almost cleans side of bowl. ( if dough seems dry, add 1 or 2 T. Oil ). DO NOT ADD WATER. Gather dough together; press firmly into ball. FOR ONE CRUST: Shape dough into flattened round. (FOR 2 CRUSTS) divide dough in half; place one half cut side down And flatten into round. Place flattened round between two 15 inch strip of wax paper ( for 9 or 10 inch pies), tape 2 pieces Together to make wider strips. Wipe table with damp cloth to prevent wax paper from slipping. Roll pastry 2 inches larger than your pie plate. Peel off The top paper. Place pastry, paper side up, in pan. Peel off the remaining paper. Ease pastry loosely into pie pan. Trim and complete as for standard pie crust . Fill with your desired pie filling, and bake.
