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Melted Butter Pie Crust
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Description
Oil in your pastry? Are you kidding me?! Pfft …
That was my first response when I read a very old recipe for pie crust using Wesson oil. After exhaustive research, here are my findings! Check out the ‘related link’ for the full story.
Ingredients
- 2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- ¼ teaspoons Baking Powder
- 4 Tablespoons Unsalted Butter, melted
- ¼ cups Canola Oil
- 1 teaspoon White Vinegar
- 5 Tablespoons Water Or Low Fat Milk
Preparation
Mix together dry ingredients, then in another bowl, mix the wet ingredients. Pour the wet into the dry and stir together. Stir gently until it forms a ball. Divide in half, as this makes 2 crusts.
Roll each half out on a lightly floured board and use as you normally would a pie crust. Or, the dough can be patted out into the bottom of the pie tin for a blind bake (prick randomly with a fork before baking) or for the bottom crust of a two-crust pie. Then roll out the top crust, if needed.
Check out the related link below the photo for the whole pie crust experiment, oil pastry vs. cold butter pastry, with photos.
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5 Comments
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Noshings on 4.10.2010
the key to perfection is rolling it out thin, I mean like a slice of bologna thin and not the thick cut! lol
If you blind bake it for a cream filling, poke it randomly with a fork and bake it until it has a golden hue, this will ensure its flaky crispiness!
Noshings on 11.11.2009
oh and Ive been leaving out the baking powder with no change whatsoever!
julip1882 on 11.11.2009
or you could get one of those super nifty silicone pastry mats….it’s a wonderful little tool! nothing sticks to it and it has your measurements right on it.
it’s from the pampered chef… I’m definitely going to give this crust a try.
snikkers on 11.11.2009
In her blog she says if it’s a big fussy to roll out, spray two sheets of waxed paper with veg spray and roll out the dough between them.
tfenger on 10.25.2009
Out of curiosity I decided to give this a try. It is definitely less hassle than a cold butter crust, but I found it a bit harder to work with for some reason, when rolling it out. It did taste quite nice though.