Never Fail Pie Crust

No Cholesterol Piecrust(very flaky)makes one 2crust pie; 1 3/4 c. all purpose flour
1t. salt
1/2 c. vegetable oil+ 1/4 c. ice cold water
Sift dry ingredients into a bowl.Beat together the oil & water until thick and creamy. Pour all at once into dry ingredients.Toss lightly with fork(mixture will be moist)Form into 2 balls.Roll
between sheets of wax paper. Carefully place bottom crust into pieplate,then filling. cover with top crust.Very tasty, flaky & best of all: NO CHOLESTEROL!!

I use oil instead of hard shortening. My receipe is:
2 C. flour, 1t. salt, mixed together.
Mix 1/2 c. oil and 1/4 c. milk, Stir into flour mixture

Susan Sanders-Kinzel
Diamond Feedback Medal for All Time! 1,023 Feedbacks

January 19, 20050 found this helpful

When making a pie crust: Add a third cup of 7-up to the crust as well as the liquid. The crust will be more flakey

By Dee

Katie

January 19, 20050 found this helpful

Be sure to check for the total amount of liquid. Adding an additional 1/3 cup of liquid to a pie crust recipe will give you a batter rather than a dough, and will not give you the normal results.

Adding a tablespoon of apple cider vinegar to your liquid amount (example if your liquid says 5 tb of water then 4 tb of water and one tb apple cider vinegar) this will hold your dough togther, best to let it rest for at least one hour in the freezer. Cold dough is the best to work with.

It reduces your chances of having cracks when rolled out to almost impossible. Also food processors work great! Your crusts become Flawless. Of course the note as long as you do the other things correct too. Remember cooking is a science as well as an art.

when making a double crust pie like apple my bottom is often doughy how do I solve this problem

Vinegar...really?

My pie crust is too brittle after baking it breaks with the touch of a finger. "Why"?