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Standard Oil Pastry

ID: 795 Pie/Pastry

Yield/Servings: 2 crusts

Ingredients:

2 cups sifted flour
1 tsp. salt
1/2 cup vegetable oil
1/2 cup ice water

Instructions:
Sift flour and salt. Pour water and oil into cup and beat with fork until thick. Pour over flour all at once, tossing with fork until blended. Form into a ball; divide in half. Roll one half between sheets of waxed paper until 3/8 inch thick. Remove top paper, invert dough, and fit loosely into pan. Fill with filling. Roll out remaining dough and cut slits for steam to escape. Seal edges.

To make baked pie shells: form in pans and bake at 450 degree for 10-12 minutes.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Standard Oil Pastry
ID: 795 Pie/Pastry
	Yield/Servings: 2 crusts

Ingredients:
2 cups sifted flour 1 tsp. salt 1/2 cup vegetable oil 1/2 cup ice water

Instructions: Sift flour and salt. Pour water and oil into cup and beat with fork until thick. Pour over flour all at once, tossing with fork until blended. Form into a ball; divide in half. Roll one half between sheets of waxed paper until 3/8 inch thick. Remove top paper, invert dough, and fit loosely into pan. Fill with filling. Roll out remaining dough and cut slits for steam to escape. Seal edges. To make baked pie shells: form in pans and bake at 450 degree for 10-12 minutes.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.