Pie crust recipe from Wesson oil


	Pie crust recipe from Wesson oil

Lexica

7-30-2009 1:16 PM

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tags:

food, cooking, recipes, pies, pie-crust

1 Comment |

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7-30-2009 11:20 PM

debbyski

Oh no Lexi. I make the world's best pie crust.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/88e2bd76-d4ef-4150-8707-f46d799f9105/522BC61A-ABED-42D3-A251-B1BB4FCA402D/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://bitten.blogs.nytimes.com/2009/07/29/at-last-a-foolproof-pie/#comment-67381" href="http://bitten.blogs.nytimes.com/2009/07/29/at-last-a-foolproof-pie/#comment-67381" style="font-size: 11px;">bitten.blogs.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/07/29/at-last-a-foolproof-pie/#comment-67381"><P>Another foolproof pie crust recipe is the Wesson Oil pie crust, made with 1/2 cup of vegetable oil and 1/4 cup milk, 2 cups of flour, and 1/2 tsp of salt.  You mix the flour and salt together, then add the oil and milk all at once and stir everything up until the dough is completely mixed.  It looks oily and wet but that’s normal - cut it in half, roll out each half between two pieces of waxed paper (sprinkle a little water on the counter underneath the first sheet so it won’t slide around).  When it’s all rolled out to the desired thinness, take the waxed paper and flip it over the pie plate, arrange it so it fits evenly, and then carefully peel the paper back from the crust.  You do the same to the top crust once you’ve added the filling.  You can crimp or fork the edges (my mother always forks hers), and bake as usual.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/07/29/at-last-a-foolproof-pie/#comment-67381">My mother has baked this piecrust for years and her pies always come out flaky and delicious</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/07/29/at-last-a-foolproof-pie/#comment-67381">totally foils the old saying “pie doesn’t keep” because it doesn’t get soggy</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/522BC61A-ABED-42D3-A251-B1BB4FCA402D/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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