Oil Pie Crust

March 25, 2013 at 1:57 pm Leave a comment

I find this dough very temperamental and fragile, not allowing for much movement once rolled out, or even when baked; so it’s perfect for a free-form galette.

1 3/4 cups flour, plus extra for dusting
1 tablespoon sugar
2 tablespoons water
1 teaspoon salt
1/2 cup oil

Add all the dry ingredients into a food processor
pulse
mix water and oil together, add to processor bowl in a steady stream
process until the dough forms a bowl

Roll the dough out soon after making onto a piece of parchment, wax paper, plastic wrap, or a silpat. If left to sit for too long, the oil will begin to seep out.

Makes one 9 inch pie crust.

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Entry filed under: Desserts, General Info, Tips, & DIYs, Vegetarian. Tags: , .

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