Oil Pie Crust #cookingchannel #recipe #pie #veganreceipes #cooking #vegan #foodlover

Oil Pie Crust- 2 crust
2 cups flour
½ teaspoon salt
½ cup oil
¼ cup water
1 tablespoon cider vinegar
1 tablespoon non-dairy milk

Mix Dry ingredients together, and stir in wet ingredients. Form a ball, do not overwork dough.

For Single Crust Instructions:
Divide in half and roll each ball between floured dusted wax paper, plastic wrap, or parchment paper. Roll large enough to be about 1 inch larger than the top of the pie plate. This will form your edge.

Peel off the top paper and put the rolled crusts in 8- 9-inch pie plates. Fold extra crust around the top of the pie plate. Crimp top to make it pretty. With a fork poke some holes in the bottom and sides of the crust to prevent it from bubbling up. Watch it while it’s baking. If air bubbles form, deflate them by poking with a fork. Bake until the sides and bottom are golden brown.

Note: the unbaked pie crust freezes well. You can roll it out flat and freeze it flat or place rolled dough in a pie plate and freeze it.
Bake in a preheated 425 F oven for 8-12 minutes.

For Double Crust Instructions:
Divide it into two balls, make one ball a bit larger for the bottom crust and one ball a bit smaller for the top crust. Roll each ball between floured dusted wax paper, plastic wrap, or parchment paper. Roll large enough to be about 1 inch larger than the top of the pie plate. This will form your edge. The top crust can be a bit smaller.

Peel off the top paper and flip the larger crust into an 8- 9-inch pie plate. Remove the paper. Fill with the desired filling. Peel off the top paper from the smaller crust. Flip onto the filling. Remove paper.

To finish the edges, bring the edge of the bottom crust up over the top crust. Squeeze them together and form a nice edge. Crimp top to make it pretty. Cut slits in the top crust to allow steam to escape. I often use kitchen scissors to cut slits and make a design. If it’s a fruit pie, it’s pretty to sprinkle with cinnamon and sugar.

Place on a cookie sheet if you feel the filling could boil over.

Bake 425 for about 12-15 minutes, reduce heat to 375 F, and make about 30 minutes.

Individual filling recipes may suggest different baking instructions. The above is a general guideline I use for fruit and pot pies.

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