Rena Bolden's Recipe

Non-lard flaky pie crust

Category: Recipes

Non-Lard Flaky Pie Crust

recipe at a glance  servings: 2 crusts recipe id: 31693

ingredients

3 cups flour12 tablespoons oil (canola, sunflower & safflower work great)12 tablespoons lukewarm water2 pinches salt

directions

Put the oil in a bowl, add lukewarm water, and stir with a whisk. The mixture becomes creamy white and light. Add the flour by 1/2 cupfuls and the salt. Mix rapidly by hand; do not work it too much or it gets tough. Form a ball, dust lightly with flour, and wrap in plastic wrap. Let it "rest" in the refrigerator for at least an hour. On a lightly floured board or marble, roll the dough into a circle 3/16-inch thick. Spray the pie pan with cooking spray and place dough in pan, fluting the edges and pricking the sides. Prepare pie as directed in your recipe. (I usually half-bake the crust before adding the filling.) 

cook's notes

It is usually used for quiche, but I use it for regular pies too. It's not as sweet as other crusts, so I like it for those sweet fillings. It is very smooth and easy to work with.Note: You have scaled this recipe to serve/make 2 crusts (originally serves/makes 1 crust). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

added by

sauder

nutrition

Nutritional data has not been calculated yet.