Saturday, 2 February 2013

Pie Crust with Corn Oil

This is the recipe for my unsuccessful pie crust which I used for my Apple Raisin Rum Pie with Almond Crumble topping.  The crust was tough and hard - like stone-hard and it crumbles so easily.  I'm blaming how I prepared the crust though because I almost forgot to add water. Nonetheless,  I'll make use of this recipe again though next time, just to give it another try.  And if it won't work, then I won't use it again.  And I do really need a pastry cutter.


I want to use corn oil or any other vegetable availbale instead of using shortening or butter to lessen or to avoid entirely saturated and trans fats.  But it all really boils down to an individuals preference :-)

Ingredients:


All Purpose flour - 1 1/2 c
Sugar - 2 teaspoons
Salt - 1/4 teaspoon 
Water - 1/4 c
Corn oil - 1/3 cup

Baking Procedure:

1  Mix the dry ingredients first 
2. Pour the water and the corn oil on the flour mixture at the same time and mix well using your hands.
3. Shape into a ball and refrigerate for at least 15 minutes.
4. Roll out the dough in a floured surface.  The dough should coat a 9 inch pie plate.

Parbake for at least 10 minutes if you like before spooning the fillings in.

To parbake it,  heat oven to 200OC.  Place the pie crust in the oven and bake it for at least 5 minutes.  Do not let the pie crust turn brown.

© myFresha-licious (02February2013)

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