Moms Oil Crust Pie Shell Recipes

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MOM'S OIL CRUST PIE SHELL



Mom's Oil Crust Pie Shell image

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.

Provided by Julesong

Categories     Pie

Time 7m

Yield 1 unbaked pie shell

Number Of Ingredients 4

2 cups sifted flour
1 1/2 teaspoons salt
1/2 cup cooking oil (Mom uses canola)
4 tablespoons cold water (some folks use 2 Tbsp water and 2 Tbsp milk, but Mom prefers the taste of the crust with all water)

Steps:

  • Sift the flour and salt into a large mixing bowl.
  • In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
  • Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
  • To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
  • Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

MOM'S PIE CRUST



Mom's Pie Crust image

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

Provided by Debra Shapiro

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 4

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

Steps:

  • Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  • With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  • Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g

OIL PIE CRUST



Oil Pie Crust image

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 4

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

Steps:

  • Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
  • Roll out on lightly floured surface.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

FOOLPROOF PIE SHELLS



Foolproof Pie Shells image

"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 pie shells.

Number Of Ingredients 7

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1 egg
1/2 cup cold water
1 tablespoon cider vinegar

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.

Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ONE PIE SHELL



One Pie Shell image

Make and share this One Pie Shell recipe from Food.com.

Provided by COOKGIRl

Categories     Dessert

Time 40m

Yield 1 pie shell

Number Of Ingredients 8

1 1/4 cups flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup shortening or 1/3 cup cold lard, plus
2 tablespoons shortening or 2 tablespoons cold lard
1 egg yolk
2 tablespoons ice water
1 teaspoon apple cider vinegar

Steps:

  • In large bowl combine the flour, sugar and salt.
  • Cut in the shortening or lard using a pastry blender.
  • Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
  • Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
  • On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
  • Turn the dough that hangs over the sides under, and crimp edges as desired.
  • Fill and bake the pie crust as directed by the recipe you are using.
  • YIeld: One 9-inch single pie crust.

Nutrition Facts : Calories 1464.3, Fat 99.4, SaturatedFat 25.1, Cholesterol 188.8, Sodium 592.7, Carbohydrate 124, Fiber 4.2, Sugar 4.7, Protein 18.6

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