Thread: Pies!!!

Let's start with crust. I don't use shortening unless there is simply no alternative, so here is my oil based crust.

Single crust

1-1/2 cups flour
3/4 teaspoon salt
1/3 cup oil (I like olive but you can use canola or some other veggie oil)
2 Tablespoons vinegar
5 Tablespoons water

Double Crust

2 cups flour
1-1/2 teaspoons salt
1/2 cup oil (I like olive but you can use canola or some other veggie oil)
3 Tablespoons vinegar
8 Tablespoons water


Sift flour and salt together at least twice. Measure oil, water and vinegar together in a measuring glass- don't stir. Add all at once to flour and salt, stir with fork just to lightly mix.
Pie crust will not be flaky if you over mix or stir.
You may need to gently work the dough with your hands.
If double crust, separate into two balls.
Roll out between two sheets of waxed paper or on a very well floured surface. A pasty knife is really useful to lift it from the surface.
I like glass baking pans.
Line your pie pan and flute the edges if a single crust.

If a pre-baked crust is required bake at 450 for 10 to 12 mins or until golden.

Use any left overs to make cinnamon sticks.
Roll out the crust, place on a buttered cookie sheet. Liberally butter the Up-side, sprinkle with sugar and cinnamon, Use a wheel knife (otherwise known as a pizza cutter) to cut in strips, bake at 450 for 10 mins or until nicely golden.