Crust - Oil Pie Crust (4.58) Recipe

Looking for an easy Crust - Oil Pie crust (4.58) recipe? Learn how to make Crust - Oil Pie crust (4.58) using healthy ingredients.


Submitted by ceciliarb

Makes 4 servings



http://helensrecipes.blogspot.com/2006/08/oil-pie-crust.html

Recipe Ingredients for Crust - Oil Pie crust (4.58)

2 cup Flour
1 tsp Salt
1/2 cup Oil
3 tbsp Cold Water

Recipe Directions for Crust - Oil Pie crust (4.58)

  1. Sift flour and salt into mixing bowl.

  2. Add oil and mix well with a fork.

  3. Sprinkle cold water over mixture and mix well.

  4. With hands, press mixture into a smooth ball. (If mix is too dry, add 1-2 T. more oil, a little at a time and then shape into a ball - it is rare that I ever had to add more oil.) Divide ball in half.

  5. Now, you are going to roll this out a little differently than you are used to doing. You are going to roll it between wax paper. (Your rolling pin never touches the product and so it stays clean!) Because you want to make sure you roll out the dough large enough for your pie pan, use two pieces of wax paper underneath the dough and two pieces of wax paper on top of the dough - making a cross (+). This way when you roll it out past the width of the wax paper it has an overflow area - and you want it wider than the actual width of the wax paper.

  6. So now you have the two pieces of wax paper crisscrossed on your countertop. Now lay down a ball of pie dough and flatten it somewhat with your hands. Now take the next two pieces of wax paper and crisscross them on top of the pie dough. Now roll out the dough with your rolling pin. I find that I tend to start in the middle of the dough and roll it toward me - then I turn the dough (easily done since it is between wax paper) and roll it toward me on that side, etc. - continuing until you have rolled out the entire dough.

  7. Now carefully peel away the top two layers - then turn the dough upside down (with remaining wax paper on top facing you) onto a clean and empty pie pan. Put your filling in and then do the same procedure to place the top crust on top of the pie. (Remember to put some water on the rim of the bottom crust before adding the top crust.)

  8. Now you can trim the excess crust (maybe leaving 1/2? beyond the edge of the pie pan) and then fold the edges of the two crusts under and form into the edge that you mold into shape.

  9. Before adding top dough, use fingers and put water on rim of bottom crust where the two crusts will meet.

Categories

Dessert, Bake

Nutrition Facts
Serving Size 102.4g
Amount Per Serving
Calories
468
Calories from Fat
251
% Daily Value*
Total Fat
27.9g
43%
Saturated Fat
3.6g
18%
Trans Fat
0.1g
Cholesterol
0mg
0%
Sodium
583mg
24%
Potassium
67mg
2%
Total Carbohydrates
47.7g
16%
Dietary Fiber
1.7g
7%
Sugars
0.2g
Protein
6.5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • No cholesterol
  • Very low in sugar
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