easy pie crust recipe with oil

Most quiche recipes call for pre-baking the crust. Add 1-2 more tablespoons of milk if you find that your dough is too dry to come together when you are mixing it in the bowl. I made 2 single crusts, 1 i over cooked just a bit and it got real crumbly. It is unbelievably easy to make and works well with both sweet and savory fillings.

Remove the top sheet of wax paper. Did you make this recipe? I’ll be sure to report back if I try it out! I am going back to my favorite crust made with shortening. Thanks so much! I would try adding an extra teaspoon or two of cold water when you make the dough. I have a 9-inch pie plate, so I rolled my base crust to about 11 inches in diameter. Will have to try that myself next time I make this crust. You could feel how crispy and flaky it was. I am wondering if I could do have melted butter and have canola oil? Thanks for sharing it.” – Caroline. If the dough cracks at any time when you are trying to fit it into your pie plate or on top of your pie, just pinch and seal to patch it up. I normally don’t get along with pie crust, but this recipe turned out great. Also, when making a quiche, should I bake the crust first? Roll the dough in between 2 sheets of wax paper. Cut a few slits and your beautiful pie is ready to bake!

The primary role of salt is to contribute flavor to the crust. It so easy and the crust turned out so light, flaky and crispy. This oil pie crust recipe is an easy low-stress pie dough that requires minimal prep. I have made this recipe several times without wax paper and I don't find the result as satisfying. It is okay if the dough is not totally cohesive (some crumbles may exist). You start by sifting the flour twice. One of those recipes was my grandma’s “Pat in Pat Oil Pie Crust” (because you would pat the pie crust into place in the pie dish). This recipe turned out perfectly! Oils with a neutral flavor, like canola or vegetable oil, work best in pie crust. How can it be made to not shatter into small crumbs? Be sure that you’re not heating the crust to over 375 degrees Fahrenheit, as this is the smoke point of many olive oils. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. It held together better than any butter-based pie crust I’ve made. Back in high school I tasked my grandparents with mailing me five of their favorite recipes. I’ll have to pass it on to my grandma, I know she’d appreciate it. Can I cut the recipe in half to only make one for a quiche? Add the ice water one tablespoon at a time, as the amount of liquid needed will vary based on kitchen conditions like humidity and temperature.

Press to seal the edges, trim, and crimp or leave as is. Check out my tried and true recipe below! Copyright © 2020 Brunch Pro on the Brunch Pro Theme. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim. I have made crust using everything imaginable, and every recipe imaginable (yes, have won contests). I’ll be using this recipe from now on.” – Kris, “Love this recipe! Thanks for trying it out. I haven’t tried it out myself but think it should work fine. I’m about to try this for the first time but I have low expectations…..I have YET to make an edible pie crust I can even ruin refrigerated pie crusts….wish me luck!! Hope this helps. Can you use frozen blueberries, and if I do should I blind bake the pie crust?

Place in an airtight container and let rest in the fridge for at least 15 minutes. Carefully peel the wax paper off of the dough (as seen above). I’d be lost without this recipe, so I really want you to know how much I appreciate your hard work and this wonderful recipe. If the recipe you’re using doesn’t specify how to do this, this guide is helpful: https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/ Thanks! Be sure to not overmix and for the best flavor allow crust to sit in fridge sealed for one day. When it comes to comfort food cooking, there’s no getting out of knowing how to make a pie crust. Add the cold milk or water until mixed completely.

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