Perfect Oil Pastry
"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!"
photo by J-Ryder
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
2 crusts
- Serves:
- 6-8
ingredients
- 2 cups all-purpose flour
- 1 dash salt
- 1⁄2 cup vegetable oil (corn is the tastiest)
- 5 tablespoons cold tap water (EXACTLY 5!)
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!
Questions & Replies
-
Can you use olive oil in place of the vegetable oil. I have a vegan friend that only uses olive oil. -
How far in advance can I make this crust and keep in the fridge?
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Making this pastry for the 1st time. It's very stiff and dry in the bowl should I be worried? -
Hi there. Is it possible to make this with gluten free flour for something like apple rose pastry puffs?
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Can this be frozen ahead of time? I am prepping for Thanksgiving. Specifically, I’m wondering if I can freeze this once it’s baked.
Reviews
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This is a great recipe I've been using for years, but I want to say the 'exactness' of it doesn't matter for me. Maybe in the UK the flour I'm using is a bit different than others, but these proportions are far too wet. I usually leave out some oil and water (reserving maybe a fifth of the oil and a tbsp of water), mix and add more if needed. Alternatively you can just mix it and add more flour as needed, but using this exact recipe is far, far too wet, like paste. If you keep the oil/water proportions about the same but just use less liquid, it still works like a dream. I've even subbed some melted butter if I'm in the mood. Usually I'm a stickler for butter-rich baking recipes but this crust is fabulous in taste, texture and ease of use. -
Turned out yummy and super flaky. Used the dough for quiche. I did sub light tasting olive oil and it worked fine.
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it is amazing...doesn't have a lot of fat it's just perfect
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I love this crust! It’s the beat crust I have ever used...perfectly crisp and delicate....fool-proof!!!
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So happy to stumble onto this recipe - I have been trying for months to Vegan-afy a Pastie pastry recipe of my mothers & i was having no luck - then I found your recipe, very similar to how i was trying to do - but I was trying to replace the butter with oil in equal amounts, yours has around 1/4 cup less than what i was trying. So I made this last night, exactly as stated & PERFECT! the most yummy & easy vegan pastry i have ever made. This will be my new pastry basic from now on.
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