Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Basic Oil Pie Crust with Wheat Free Option 1 cup whole wheat pastry flour (or see substitutions below) 1/4 teaspoon salt 3 to 4 tablespoons ice water 4 tablespoons oil Put flour and salt in pie pan. Separately measure and mix oil and 2 tablespoons worth of the water, and beat or whisk with a whip. They will somewhat " emulsify " (appear cloudy) when combined. Pour over flour, stirring with a fork to distribute moisture. Work with fingers to shape, adding water as needed. Press into shape of pan and prick with a fork several times. Either pre-bake in 375 degree preheated oven for about 20 minutes, or refrigerate, covered with waxed paper and chill until ready to fill and bake in your favorite recipe. Flakier option: Pour oil first into blender, using 3 tablespoons boiling water, adding it gradually, plus add 1/2 teaspoon lecithin granules, and blend for about 60 seconds. Then proceed to mix with flour in the pan, etc. Wheat-free option: use 1/3 cup each barley and soy flour, or 1/6 cup each soy and brown rice flours, plus 1/3 cup partially ground whole sesame seed meal. Increase water to 4 tablespoons ice water, and decrease oil to 3 tablespoons. Plus use 1/3 teaspoons salt. Pre-bake at 400 degrees for 10 minutes, or refrigerate. Note: " Oil crusts are never quite as flaky and tender as are hard-fat crusts (that is, crusts made with butter, lard or shortening). It's what I call the hard truth about tender pie crusts! These oil-based recipes were options for those wishing to avoid hard (saturated) fats. " Quote Link to comment Share on other sites More sharing options...
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