|Oils & Vinegars:Gourmet Guide|
|by Karen Farrington|
Oils and Vinegars: A Connoisseur's Guide will tell you everything you need to know to choose and use the best.
1 - 10 of 335 for pie crust oil
Sift dry ingredients into bowl. Pour oil and milk into ... fork until cleans side of bowl. Form into ball; divide and roll between two pieces of wax paper.
Mix all ingredients, ... fork. Form into a ball and roll out on floured surface. For 2-Crust Pie, divide dough in half before rolling out on floured surface.
Mix and roll between wax paper.
Heat oven to 450 degrees for one crust pie and 425 degrees for two crust pie. Roll dough between 2 pieces of wax paper to the desired size for pie pan.
Mix flour and sugar in 9 inch pie pan using a fork. Blend oil with milk. Add ... or until delicately brown. Cool; fill with filling. Yield one 9 inch pie.
Sift together flour ... Beat together the oil and cold water ... paper and turn crust over into pan, ... of dough into pie pan and spread ... adjust ingredients as follows:
Mix flour, salt and oil in bowl. Add ... Roll out between 2 sheets of waxed paper. Makes 1 (10-inch) crust. Note: Dough does not work well to re-use excess.
Put 1/3 cup oil and milk in cup, do not stir. Mix flour, salt and add liquid, mix with fork. Roll between waxed paper. Makes one 9-inch crust.
Mix flour and ... fork, stir in oil. Sprinkle with ... paper, wiping counter with damp cloth to keep paper from slipping. Makes 2 crust (8 inch or 9 inch).
Blend flour and salt. Add oil and mix with ... waxed paper. One crust 9 inch pie. This is ... dough and remove it after pressing dough into the pie pan.
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