Oil Pastry
Oil Pastry is an easy dinner. Made with 2-1/4 c. all-purpose flour, 1/4 tsp. salt, 1/2 c. cooking oil and 1/3 c. cold milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a mixing bowl stir together flour and salt.
Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture.
Stir lightly with a fork.
Form into 2 balls; flatten slightly with hands.
Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper.
Roll each ball of dough into a circle to edges of paper.
(Dampen work surface with a little water to prevent paper from slipping.)
Peel off top papers and fit dough, paper side up, into 9-inch pie plates.
(Or reserve one portion for use as a top crust.) Remove paper.
Continue as directed for pastry of single-crust pie.
This recipe makes 2 single crust or one double-crust 9-in. pie crust.
π· Perfect Pairings
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