Oil Pastry Cholesterol Free Recipes

PERFECT OIL PASTRY

Perfect Oil Pastry image

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!

Provided by Po Valley Indian

Categories Dessert

Time 15m

Yield 2 crusts, 6-8 serving(s)

Number Of Ingredients 4

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!)

Steps:

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!

OIL PASTRY (CHOLESTEROL FREE)

Oil Pastry (cholesterol Free) image

This is different than the other oil pastry as this has sugar and skim milk in it. I find it doesn't have the oily taste that some others have. The recipe is from the Ohio State University Medical Center-Popular Fat Controlled Low Cholesterol Recipes. Cook time is estimate depending on what you are making. You can brush egg yolk on bottom crust and prebake for 5 minutes.

Provided by Dorel

Categories Dessert

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
2 teaspoons sugar
1 1/4 teaspoons salt
2/3 cup salad oil
3 tablespoons milk (any kind)
1 egg yolk (optional)
3 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup salad oil
1/4 cup milk (any kind)

Steps:

Mix dry ingredients together.
With fork, whip together the salad oil and skim milk.
Pour over flour mixture.
Mix with fork until all flour is dampened.
Reserve about 1/3 of dough for top crust.
Press remaining dough evenly against bottom and sides of pie plate.
Fill with fruit filling.
For top crust, crumble reserved dough and sprinkle evenly over filling.
Bake as directed in fruit pie recipe.
Note: this is for an 8" pie.
I used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.

Nutrition Facts : Calories 934.6, Fat 61.7, SaturatedFat 8.8, Cholesterol 2.5, Sodium 1077.8, Carbohydrate 83.8, Fiber 2.8, Sugar 3.8, Protein 11.3

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