Does anyone have a recipe, from an old Fanny Farmer cook book, for a pie crust that uses vegetable oil?!
Answers: I used this recipe many years ago but have since misplaced the cook book. I think the dough is also refridgerated. It is stired with a fork when mixing and comes out extreamly flakey when baked. As I recall, the oil is the only fat used in it.
Oil Pie Crust
Original recipe yield: 2 pastry crusts
INGREDIENTS
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
DIRECTIONS
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.
Louise Piper's Oil Pastry
Makes one 9-inch double-crust pie
Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years.
If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead.
Cut the recipe in half for a single-crust pie.
Before using, check your oil to make sure it's not rancid.
Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk
Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe.
Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.
hope these help. enjoy.
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb topped baked pies.
VEGETABLE OIL PIE CRUST
2 c. flour
2/3 c. oil
1/3 c. milk
Dash of salt (optional)
Put in bowl (soupy mess) and stir up with spoon. Roll out between wax paper (not with flour). Remove one wax paper, turn upside down pan over crust and shake wax paper loose. Any tears can be easily mended.