Miss Lucilles BBQBest Stuff For All Your Barbecue Needs

Does anyone have a recipe, an old Fanny Farmer cook book for a pie crust using vegetable oil?

I used this recipe makes many years, but has since misplaced the cookbook. I think the crowd is also chilled. Stir with a fork is when you mix and leaves extreamly flakey when baking. As I recall, the oil is only used fat in it.

Oil Pie Crust Original recipe yield: 2 pastry crusts INGREDIENTS 2 3 / 4 cups sifted flour 1 teaspoon salt target 1 / 2 cup vegetable oil 1 / 2 cup milk DIRECTIONS Mix the flour and salt. Pour the milk and oil in a measuring cup, not stir, and add all at once to flour. Stir until mixed and form into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. Stretching over the surface lightly floured. Louise Piper's Oil Pastry makes one 9-inch double-crust pie is a winner Louise Piper on the cake of perennial Iowa State Fair, one of the most largest in the country, and she has been using this crust for nearly 40 years. Substituting Olive Oil for vegetable oil and water for milk, would my mother-in-public-de the law – and vegan friendly – pie crust recipe instead. Cut the recipe in half for single pie crust. Before using, check your oil to make sure that no is stale. Sticky oil and rust, and off-odor are key. To measure flour, spoon into measuring cup and level off. 2 cups flour 1 teaspoon salt 1 / 2 cup oil Plant 1 / 4 cup cold whole (or 2 percent) milk Combine flour and salt in large bowl. The oil and milk in measuring the same liquid measuring cup but did not move. Add to flour and stir quickly to combine. The mass gathering into a ball. Divide dough in half. Roll out each half to 1 / 8 inch thick between 2 sheets of wax paper. Use as directed in the recipe. Note: Because this is done with oil, the dough must be used immediately. After a day in the refrigerator the oil will begin to separate and leak. Hope this helps. enjoy.

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