Light-And-Flaky Pie Pastry – a delicious recipe with flour, salt, vegetable oil, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
2
Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
3
Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400u00b0F/200u00b0C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
627
kcal
Calories
41
g
Fat
57
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 1/2 cups flour, 1 1/2 teaspoons salt, 2/3 cup vegetable oil (Mazola Veg Plus), 6 tablespoons cold water.
Yes, Light-And-Flaky Pie Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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