Vegetable Oil Pastry Shell
Ingredients
Directions
Make the dough
Preheat oven to 450 degrees F.
Mix flour and salt together in a bowl.
Mix 3 tablespoons of the flour mixture with the water to make a paste.
Lightly mix oil with remaining flour mixture until crumbly. Stir flour paste into flour-oil mixture. Shape dough into a ball.
Shape the shell
Roll pastry dough out between two sheets of wax paper (or food-safe plastic wrap) until the pastry is 1-inch wider than the pie plate. Remove top paper (or plastic wrap).
Align pastry over pie plate. Invert pastry over pie plate. Remove wax paper (or plastic wrap). Fit pastry into pie plate. Use hands to fit the pastry into the pie plate.
Even up the edges and trim the edges, if needed. Leave a 1/2-inch edge around the outside edge of the pie plate to allow for crimping. Crimp the pastry edge with a fork or use your fingers. Prick the bottom and sides of the pastry with a fork.
Bake
Bake until light brown, about 11 to 14 minutes.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once mixed with water and oil.
- Vegetable oil
- Adds fat that keeps the pastry tender and crumbly rather than tough.
- Water
- Hydrates the flour so the dough holds together.
The step that matters
Lightly mix oil with remaining flour mixture until crumbly. Overworking oil-coated flour can develop gluten and make the crust tough. Mixing only until crumbly keeps the pastry tender and flaky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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