Again, I am looking back and its hard to believe I haven't devoted a post to pie crust. Truth is, I'm a I-don't-want-to-make-pie-crust-unless-I-can-use-shortening-in-it girl. I get it honest--my mom holds strongly to the belief that the only good pie crust is one made with Crisco. But if Crisco is unavailable or really expensive, you can certainly make a decent pie crust with oil. It won't be quite as flaky and tender, oil crusts tend to be a little tougher, for lack of a better word. But, a decent pie crust is better than no pie crust, right?? So I'm going to share my shortening based pie crust with you as well as an oil-based pie crust that one of you (Thanks, Jimmie!) sent me. I tried it last week when I make mini Chocolate Chip Pies and it turned out good! Chocolate Chip Pie is a great recipe to consider for a Thanksgiving dessert by the way!! If you've never made your own pie crust, some of the directions are a little clearer in the first recipe and can be followed for both. I also have a recipe for an all butter pie crust, with way more step by step pictures that can be looked at if you need!
Oil Pie Crust
Makes 2 crusts
2 3/4 cups flour, lightly spooned into measuring cup
1 tsp salt
1/2 cup oil
1/2 cup milk
Mix flour and salt together in bowl. Measure oil and milk into one measuring cup and pour together into the flour.
Stir until mixed and shape into 2 balls. Roll out on lightly floured surface. Put in pie plate and bake at 425F (220C) for 7-10 minutes for pre-baked shells. Otherwise, use according to whatever recipe you are following.
Single Crust Pie Pastry
Measurements in parentheses are for a double crust
1 1/3 cup sifted flour (2 cups)
1/2 tsp salt (1 tsp)
1/2 cup shortening or lard (3/4 cup)
3 Tbs COLD water (5-6 Tbs)
Combine flour and salt. With a pastry blender or two knives, cut in shortening until uniform; should be fairly course. Sprinkle with water, one tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands. Press into a flat circle with smooth edges. On a floured surface, roll dough into a circle slightly larger than the pie plate. Place dough in pan without stretching. Cut off excess and fold under to double thicken the edge. Press with a fork or pinch with fingers to finish the edge. Bake for 10-15 minutes at 425F (220C) for pre-baked shell. Or use according to recipe.
Makes 2 crusts
2 3/4 cups flour, lightly spooned into measuring cup
1 tsp salt
1/2 cup oil
1/2 cup milk
Mix flour and salt together in bowl. Measure oil and milk into one measuring cup and pour together into the flour.
Stir until mixed and shape into 2 balls. Roll out on lightly floured surface. Put in pie plate and bake at 425F (220C) for 7-10 minutes for pre-baked shells. Otherwise, use according to whatever recipe you are following.
Hi Sara Beth, I made the oil pie crust recipe tonight but it didn't turn out. I made it for your chicken pot pie recipe but the crust was so crumbly. I added a little more oil but it still wouldn't stay together enough to roll out. I'm up the hill from you so it could have been the altitude but usually that doesn't affect what I'm making until I get to the temp and time. Will you please double check the measurements? I'd love to use this in lots of recipes. Thanks bunches for your thoughts, F on the roof.
ReplyDeleteHey F! I'm SO sorry this didn't work for you. I had a baking fail yesterday morning and it frustrated me to no end! Ok, so the deal with this oil recipe--I have only made it once and felt it was a bit tough but it DID hold together. It was essentially a guest post from another China person who had tried a bunch of different oil based ones and liked this best. I'm picky about pie crusts because I really just love shortening or lard in mine! :) For a savory pie crust, you might try making your own lard (just posted the method!) and following the shortening recipe.
ReplyDeleteI DID find this oil recipe on Allrecipes though and the measurements are right. Reviews were good but one bad review was same complaints as you and she said you didn't need to use more than 2-2 1/4 cups flour with that amount of oil. You might look up the oil pie crust recipe on King Arthur Flour's site--it was different and had good reviews.
Troubleshooting….altitude may be a factor but when I lived at 7500ft I didn't ever have trouble with pie crust either. What kind of flour did you use? Make sure it was at least all purpose and low gluten (pastry flour) would be even better for a crust!
Hope this helps. Let me know how it goes!
I tried again with great success! I know my flour is different now and I didn't pack it so firmly when I measured it and it was so much better. I pressed the bottom crust in the pie pan and rolled the top one in between sheets of plastic wrap. Those things helped too. Hooray! Thanks again for your help, F
ReplyDeleteHere's another oil one that I love and have used for consideration if it helps? It turns out almost biscuit-y.
ReplyDelete[1 9" crust] Oil-based pie crust:
1 1/2 cups flour
1/2 cup vegetable oil
1/4 cup ice water
1/2 tsp + salt
I don't usually roll it out, but rather just smooth it out straight in the bottom of the pie plate, like you guys pointed out. I'm attempting pumpkin pie today to and am here to steal SB's shortening recipe. :)