Use for pies that don’t require baking since the flavor of oil gets pronounced with baking.
Preheat oven to 425F.
Whisk together thoroughly:
1 1/3 cups all-purpose flour
1/8 tsp salt
Mix in a cup until creamy:
1/3 cup plus one Tbsp Veg oil
¼ cup cold milk
Pour the oil mixture over the dry ingredients and stir with a fork until blended. Pat the dough evenly over the bottom and sides of a 9-inch pie pan or 9 ½ or 10 inch two-piece tart pan, or roll it between the sheets of wax paper and flip it into the pan. If making a pie, crimp or flute the edge. Thoroughly prick the sides and bottom with a fork. Bake until the crust is golden-brown, 12-18 min.
|
(We omitted this part and loaded fruit directly) If you’re filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with:
One large egg yolk
Pinch of salt
Return to the oven until the egg glaze sets,1-2 min.
|