Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Tuesday, August 29, 2006

No Fail Oil Piecrust (Sherry Israel)

Sent with love to be prepared with love:

Place directly into 9” pie pan and mix together:
1 ½ cups flour*
½ tsp salt

Pour together in measuring cup:
½ cup oil
2 Tbsp liquid (milk, water, juice, soymilk)

Pour liquids into center of flour mixture; stir with fork until very well blended.

With fingers, spread evenly in pan and up sides.

- For one crust pie, flute top edges. Put in filling. Bake at temperature/time recommended for filling.

-For prebaked crust, into which fillings are poured, prick thoroughly with fork, bake at 375degrees for 8-10 minutes, or until lightly browned.

-For two crust pie, double measurements. Mix in pan. Remove a bit less than half for top crust. On plastic wrap, press with fingers into a circle.

*Use white flour for dessert pie (I prefer unbleached). For quiche crust, substitute whole wheat for ½ cup of the white flour.

1 Comments:

At 9:14 AM, August 30, 2006, Blogger abunaftali said...

If you want whole wheat dough with a dessert type crust you can use whole wheat pastry flour. It's not quite as soft as white flour but it's much softer than whole wheat bread flour and still has the nutritional benefits.

 

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