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“This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!”
READY IN:
15mins
SERVES:
6-8
YIELD:
2 crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
  2. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
  3. Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
  4. Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
  5. Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
  6. Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
  7. Periodically do the following:
  8. peel off the top piece of wax paper, then lay it gently back on top of the crust.
  9. using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
  10. Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
  11. Use the same technique to roll the top crust.
  12. As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
  13. OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
  14. Bake according to your pie directions.
  15. BON APPETIT!

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