Sweet Oil Pastry Dough
Published by Robert Rose
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.
NotesUse 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.
Total Timeunder 15 minutes
Dietary Considerationegg-free, halal, kosher, lactose-free, low cholesterol, peanut free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, sweet
Type of Dishpie
- 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
- Two 9-inch (23 cm) glass pie plates, greased
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.
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.
Fill and bake according to recipe directions (see Notes).
2008 Julie Hasson