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Major pie crust discovery

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Major pie crust discovery

Cathy Elton | Oct 14, 2003 01:30 PM

I had held onto an article from Saveur from a few years back, which was about a woman who won the pie contest at the Iowa State Fair. Her pie crust was very unusual, as it used vegetable oil instead of butter or shortening. I found it hard to believe that such a crust could be flaky, but I tried it and it's quite amazing. It's not a compromise in any way - it holds its own against any traditional crust - really! And it lets you eat pie without worrying about all that saturated fat, trans-fats, etc.

I even tried it with canola oil instead of regular vegetable oil, and lowfat milk instead of whole milk, and it's still great. Even soy milk works!

To top it all off, it's by far the easiest and most foolproof pie crust in the world.

Anyway, here is the basic recipe.

Mix 2 2/3 c. flour and 1 tsp. salt.

In a measuring cup, put 2/3 c. vegetable or canola oil. Add 6 T. milk but do not stir. Dump this into the flour/salt mixture and stir just until mixed. Divide into two balls and flatten into disks. Roll out between two sheets of wax paper. Place the bottom crust on the pie pan and peel off the wax paper. Fill the pie, then put the top crust on. Be sure to cut slits in the top crust so air can escape.

Bake your pie at 400 degrees for about an hour or until nicely browned.

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