PERFECT OIL PASTRY
This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!
Provided by Po Valley Indian
Categories Dessert
Time 15m
Yield 2 crusts, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
- Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
- Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
- Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
- Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
- Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
- Periodically do the following:.
- peel off the top piece of wax paper, then lay it gently back on top of the crust.
- using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
- Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
- Use the same technique to roll the top crust.
- As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
- OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
- Bake according to your pie directions.
- BON APPETIT!
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Raja Abdul Waheed Janjua
[email protected]I've been making this recipe for years and it's always a hit. It's the perfect dessert for any occasion.
Urdu quiz
[email protected]This is my new favorite pastry recipe. It's so easy to make and it always turns out perfect.
Khan Wazir
[email protected]I made this pastry for a bake sale and it sold out in minutes! Everyone loved it.
sonia smith
[email protected]This is a great recipe for a crowd. I doubled the recipe and it was plenty for a party of 20 people.
M.OMID.N N
[email protected]I've made this recipe with both sweet and savory fillings and it's always delicious. It's a great way to use up leftover ingredients.
Jonaed Mia
[email protected]This recipe is a great starting point for creating your own unique pastries. I like to add different spices and herbs to the filling.
Nikola Dragojlovic
[email protected]The pastry was a bit dry, but the filling was very good.
AR Rayhan
[email protected]I found the recipe to be a bit confusing. I think it could be improved with some more detailed instructions.
Saba Mtsituri
[email protected]The pastry was a little too oily for my taste, but the filling was delicious.
Sammy Hillary
[email protected]I've made this recipe several times now and it's always a success. It's a great go-to recipe for a quick and easy dessert.
Suyog_ Devkota
[email protected]I love the versatility of this recipe. You can use any type of filling you like.
PRINCELY IKELLE
[email protected]This was my first time making oil pastry and it turned out great! The instructions were easy to follow and the pastry came out perfect.
Zohaib Kh
[email protected]I made this pastry for a party and it was a huge hit! Everyone loved it.
Naveed Deth
[email protected]This recipe is a keeper! The pastry was flaky and tender, and the filling was creamy and flavorful. I will definitely be making this again.