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Sweet Oil Pastry Dough

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Recipe

This is an easy crust recipe to throw together quickly, without the need to cut in butter or chill any of the ingredients. In fact, it’s a one-bowl wonder. This is perfect recipe to use with a pie press, although you might need to add a touch more liquid to press properly.

Yield: Makes enough dough for two 9-inch (23 cm) single-crust pies

Ingredients

  • 2¼ cups (550 mL) all purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) vegetable oil (see Notes)
  • 4 to 6 (60 to 90 mL) tbsp orange juice, milk or soy milk

Equipment

  • Two 9-inch (23 cm) glass pie plates, greased

Directions

1. In a large bowl, mix together flour, sugar and salt. Add oil and 4 tbsp (60 mL) orange juice, stirring with a fork until flour is evenly moistened. If mixture is still too dry to work with your hands, add 1 to 2 tbsp (15 to 25 mL) more orange juice until moist clumps form. Divide dough in half.

2. With your hands, press half of the dough evenly on the bottom and up the side of each pie plate. With the tines of a fork, score the edge of pastry.

3. Fill and bake according to recipe directions (see Notes).

Notes

Use a light-flavored oil, such as canola oil. Olive oil would not make a good replacement unless you’re making a savory pie.

The dough should be pressed into the pan right after making. It shouldn’t sit around or be chilled first.

This soft-textured dough doesn’t work well for a prebaked crust. It is best used for a pie that requires an unbaked crust.


© 2008 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on one 9-inch crust.

1052kcal (53%)
26mg (3%)
23mg (39%)
5mcg RAE (0%)
244mg
36mg
15g
11g
4g
118g
0mg (0%)
294mg (12%)
4g (19%)
57g (88%)
7mg (37%)
 

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