Recipe: oil pie crust
Valerie May Liane Chin
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Subject: OIL CRUST RECIPES
To: vc...@sfu.ca
Date: Sun, 2 May 93 23:56:50 EDT
From: Peter Bileckyj <Peter.B...@lambada.oit.unc.edu>
Cc: peter.b...@lambada.oit.unc.edu
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May 2, 1993
Dear Ms. Chin:
I am sending you a copy of a recipe that I copied out of an issue
of The New Yorker a few years ago and another similar recipe from The
American Heart Association Cookbook. The 1st one makes a good pie crust but
may not make the type of pie crust you are looking for, which may not be
possible under the conditions you stipulate. The flakiness that is so
desirable in a pie crust depends on the hard shortening (of whatever kind);
cutting in the shortening correctly, using cold water/liquid, and the very
limited handling of the dough and crust result in a flour/water/shortening
suspension of sorts. When you bake this type of crust, the water expands
and effectively bursts the pie crust to the flakiness so admired by purists
and other enjoyers of pie. The type of crust offered below cannot replicate
the flakiness of the traditional pie crust because the liquid shortening
blends differently with the flour.
DOUGH FOR A TWO-CRUST PIE
2 cups flour
1 tsp salt
1/2 cup cooking oil
1/4 cup water
Mix the flour and salt in a bowl and make a hollow in the center
of the mixture.
Quickly blend water and oil together in a cup and pour into the
hollow in the flour-salt mixture.
Combine the ingredients quickly and lightly with a few strokes of
a spoon.
Pinch dough in half and roll out each half between two sheets of
waxed paper.
Peel off the top layer of paper.
Invert dough into the piepan and remove the second layer of waxed
paper.
Source: Sue Hubbell, "The Great American Pie Expedition," The New
Yorker, 27 March 1989, p. 78.
---------------------------------
Pie Crust
2 cups all-purpose flour
1 1/4 tsp salt
2/3 cup oil
2 tbs cold skim milk
Preheat 425 degrees F.
Sift flour and salt together into a mixing bowl. Mix the oil with the cold
milk, and pour all at once into the flour. Stir lightly with a fork until
blended, adding more liquid if necessary to make dough hold together. Divide
into two portions. Refrigerate for a few minutes to make dough easier to
work. Flatten one ball of dough slightly and place on a sheet of wax paper
or cellophane wrap. Put another sheet over top, and roll out quickly. Do
not roll too thin. Remove top sheet of paper and turn over dough onto pie
plate. Remove second sheet, and lift crust around the edges so that it
settles into the plate. Trim and flute the edges with a fork or your
fingers. Crust may be refrigerated before filling, or frozen if not
needed for several days. Bake according to pie recipe.
Yield: Pastry for a 9-inch 2-crust pie.
Source: The American Heart Association Cookbook.
P.S. Could you post this reply for me to rec.food.recipes section? I'm
still a tyro at this posting stuff, so to speak. Also, could you reply to
let me know that you received this message? Many thanks!
Peter Bileckyj