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Prep Time: 1-2hrs Cook Time: Total Time:
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.
Recipe Source: cdkitchen
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Non-lard flaky pie crust
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Category: Recipes
Prep Time: 1-2hrs Cook Time: Total Time:
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.
Recipe Source: cdkitchen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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