buzzycrumbhunger's Oil Pie Crust recipe

[eleny]

I couldn't find buzzy's posting of their oil pie crust recipe posted here in C&B years ago. But I finally located my printed copy. I've got an apple pie in the oven tonight using this recipe.

Here it is if anyone is interested. It's the easiest crust I've ever made. Seems like I've never been good at preparing traditional crusts in our arid climate.

Oil Pie Crust - buzzycrumbhunger

2 1/2 cups of whole wheat pastry flour
2/3 cup of vegetable oil - your choice (I used sunflower oil)
1/3 cup of soy milk - or any milk you like (I used rice milk)
1 teaspoon of salt

Mix with a fork, roll each half out between two pieces of waxed paper, patch if needed.

I mixed it up in a glass bowl with the long, skinny end of a wooden spoon and divided it in two.
1/2 of the recipe went right into the pie pan and I nudged it until it filled the pan. It's very moist and pliable.
I put the second half between two pieces of waxed paper and nudged it with my hands into a thin round shape sized right to fit the top of the pie. Peel off the top piece of waxed paper, flop the crust onto the pie and carefully remove the waxed paper. Patch any holes with the extra dough.
The rest got cut into leaf shapes to adorn the top. Cut small slits to allow steam to escape.
I dusted the top of the pie with a scant bit of Stevia and cinnamon.

[BigmanPigman]

1. Now the big question...how does it taste?

[eleny]

5. It tastes fine

I've made pies as gifts using this crust and everyone likes it. You know things are going well when people want seconds and the pie is eaten in a flash. I think it's especially great for blueberry or pineapple pie.

When I couldn't find this recipe last week I found another on the web using white flour. It was an awful dough. But it called for adding sweetener and cinnamon to the top crust. I liked that so I'll be adding that from now on. Tonight I only dusted the top.

[eleny]

6. It cooled enough for us to have some

I"m fighting the urge to have a second slice. It's apple pie made with Gala and Granny Smith. The crust has a delicate texture and light flavor. The sunflower oil worked well.

[BigmanPigman]

7. I would have to try it since I

have preferred butter in my pies. I started baking them when I was 9 and I still remember the page number in my mom's Betty Crocker Cookbook. I still have it but each page has to be taken out of the binding since it has been used so much over the years (page 317).

[pansypoo53219]

2. the only safe cooking oils are LARD + butter. i use butter in my crust.

[forgotmylogin]

3. I think some non-animal derived oils are okay.

I avoid canola and palm oil, sunflower oil is a good choice. Coconut oil is my favorite - especially virgin cold-pressed for its delightful flavor, followed by olive oil for savory dishes; it's probably not great for a dessert pie though!

[eleny]

4. I've used lite olive oil in the past

But we gave up on those olive oils and now we only use the ones that are truly 100%. And those would be great for a savory pie.

I'd like to try the coconut oil for our next pie.