Oil Pastry
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable oil
plus 2 tablespoons |
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
plus 2 tablespoons |
|
| 45 | ml |
water
|
|
Directions
Combine flour and salt.
Add oil, stirring until mixture resembles coarse meal.
Sprinkle with water (1 tablespoon at a time), stirring quickly.
Gather dough into a ball. To fit into pieplate, roll dough to ⅛ inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 450℉ (230℃) for 12 to 14 9-inch pie.
