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Thursday, November 15, 2012

The Perfect Pie Crust {Oil Pastry with Video Tutorial}



Welcome to pie crust making 101 {1st video tutorial on this blog - yay!}. This is my favorite recipe for multiple reasons. 1) It's so simple to make (seriously about 10 minutes from start to finish). 2) The ingredients are pure (I am kind of an anti-shortening kind of girl) - all this is is flour, salt, oil, and ice water! 3) When baked to a golden perfection and filled with your favorite filling you enjoy the lightly salty and perfectly flaky! I love me a flaky crust!  
Please enjoy the video tutorial here! I was pretty excited to have my mom be the hands in this video! And thanks to my sweet husband for helping me edit and compile the video!  


Sometimes pie making can be fussy, but this recipe is seriously no fail. And if the dough rips...like it did in this video :) - we were working under pressure - it's just fine because it really is quite forgiving and can be mended with ease!  I wanted to put this video here so that you can say "goodbye" to store bought crusts! 
*In case the video isn't enough, I have pictures and step-by-step instructions listed in the recipe.

Happy pie making! And Happy Thanksgiving! 

 

In case there is a problem with the video on the blog, here is the YouTube Link



Oil Pastry {Single Pie Crust}
Printable Version
Ingredients:
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
⅓ cup oil (canola or vegetable)
2-3 tablespoons ice water

Directions:
Preheat oven to 475 degrees F. 

In a medium size mixing bowl stir together flour and salt until combined. Add oil and using a stiff thin spatula or frosting knife (or other such utensil) cut (not stir) the oil into the flour mixture until combined, being careful not to ove rmix (over mixed pie dough will give you a dry, non-flaky pie crust). Once oil is cut in add 2 tablespoons of ice water and cut (like you did with the oil) the water into the flour/oil mixture.  If it’s still looking dry after the first 2 tablespoons of water are absorbed, and ½ a tablespoon of water more at at time until moist and the dough can be easily formed into a ball. 

Between 2 sheets of wax paper, roll pastry into a circle that is 2 inches larger than upside down pie plate. Peel wax paper away (flipping over and peeling it off the other side too, so it's loose) and place in pie dish, removing any air pockets (so it’s nice and snug in along the bottom, inside edge of the pie dish. Fold overhanging pastry underneath and flute the edge as desired. Prick the bottom and sides of the sides or pastry with a fork. For a pre-baked crust bake for 8-10 minutes or until light brown. Cool on cooling rack.

Note: If your pie filling requires baking you don't need to pre-bake the crust.
Recipe Source: Diana K.

Original post photos :) New photos updated Feb. 12, 2015



1 comment:

  1. You're totally going to be famous. Diana's hands are going viral! ;)

    ReplyDelete