Perfect Oil Pastry

READY IN: 15mins
SERVES: 6-8
YIELD: 2 crusts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
  • 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.
  • Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
  • 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.
  • 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.
  • Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
  • Periodically do the following:
  • peel off the top piece of wax paper, then lay it gently back on top of the crust.
  • 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.
  • 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.
  • Use the same technique to roll the top crust.
  • As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
  • OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
  • Bake according to your pie directions.
  • BON APPETIT!
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