Wesson Oil Pie Crust Recipes

OIL PIE CRUST

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.

MOM'S OIL CRUST PIE SHELL

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!

OLD FASHIONED FLAKY PIE CRUST

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

3 INGREDIENT EASY OIL PIE CRUST

Steps:

• Mix oil and water and add to flour to form dough.
• Divide into two equal parts.
• Roll between wax paper.
• Cook pie as required.
• Easy, Easy.

AUNT JENNIE'S PIE CRUST (WITH OIL)

Steps:

• Preheat oven to 425°.
• Mix together oil and milk.
• Mix dry ingredients, whisk to combine.
• Mix all ingredients well to form a soft dough.
• Dampen table and put a strip of wax paper over the damp area.
• Take 1/2 of dough and place another piece of waxed paper over the dough.
• Roll to desired size and place in pie plate. Roll the second crust.
• Add desired fruit filling, canned or fresh.
• Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
• Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
• Bake for 20 minutes at 425°, remove foil.
• Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.

OIL PIE CRUST

Steps:

• Combine flour and salt. Measure oil and water; don't stir. Pour on flour mixture, and mix with fork and hands. Makes 2 pie shells or 1 shell with top crust.

OIL-BASED PIE CRUST

Steps:

• Use a fork to mix. Mix flour and salt.
• Stir in oil until clumps are pea-sized.
• Add cold water and stir. Ok if it's gluey or clumpy.
• Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
• Peel paper off one side and replace, flip and peel off other side.
• Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
• Patch holes or tears, Trim edge.
• Roll out rest of crust including trimmed pieces.
• Place on top of filling in crust, crimp edges, cut steam holes.