Oil Pastry Crust
Oil Pastry Crust
1¾ cups flour
1 tsp. salt (or less)
½ cup oil
3 Tb. cold water
Mix together the flour and salt. Stir in the oil until it is all absorbed. You can use spoon or hand for this. Add the water a tablespoon at a time until it is a good consistency. Roll it out between two pieces of waxed paper. To roll it out overlap an edge of the waxed paper over the counter and lean on it. That will keep your paper from crunching up so much. Just be patient and roll it and roll it until the pastry is big enough. The pastry works really well and tastes good with a meat pie. If you are baking it without filling, bake it at 350° for about 15 minutes.
Becky's Note: I wanted to try a different pie crust than usual while making meat pies. I ran out of pie crust half way through and decided to try this recipe as well. I found this pie crust a little more difficult to work with- but in a taste test this recipe won!
Tiffany's Note: What a cute little mini meat pie! This pastry is a bit tricky to work with. It is a different experience than working with other pastry doughs. I do like it because it uses oil instead of large quantities of saturated fats (shortening or butter). As it says in the instructions--it complements meat pies really well. The original recipe came from a friend who gave me the Chicken Pot Pie--creamy recipe.
1¾ cups flour
1 tsp. salt (or less)
½ cup oil
3 Tb. cold water
Mix together the flour and salt. Stir in the oil until it is all absorbed. You can use spoon or hand for this. Add the water a tablespoon at a time until it is a good consistency. Roll it out between two pieces of waxed paper. To roll it out overlap an edge of the waxed paper over the counter and lean on it. That will keep your paper from crunching up so much. Just be patient and roll it and roll it until the pastry is big enough. The pastry works really well and tastes good with a meat pie. If you are baking it without filling, bake it at 350° for about 15 minutes.
Becky's Note: I wanted to try a different pie crust than usual while making meat pies. I ran out of pie crust half way through and decided to try this recipe as well. I found this pie crust a little more difficult to work with- but in a taste test this recipe won!
Tiffany's Note: What a cute little mini meat pie! This pastry is a bit tricky to work with. It is a different experience than working with other pastry doughs. I do like it because it uses oil instead of large quantities of saturated fats (shortening or butter). As it says in the instructions--it complements meat pies really well. The original recipe came from a friend who gave me the Chicken Pot Pie--creamy recipe.
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