With just four simple ingredients including Mazola® Corn Oil, this oil pie crust requires minimal prep and pairs deliciously with sweet and savory pies.
Oil Pastry Recipe (Pie Crust)
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Yield:
2 9-inch pie pastries
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Total Time:
22 mins
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Prep Time:
10 mins
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Cook Time:
12 mins
Ingredients
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 2/3 cup Mazola® Corn Oil
- 6 tablespoons cold water
Instructions
- Step 1) Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup (do not stir). Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
- Step 2) Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
- Step 3) Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400℉ for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
- NOTE: Makes 2 9-inch single crust pie pastries OR 1 double crust pie pastry. Prepared pastry can be refrigerated or frozen in a tightly closed container.
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