1 1/2 cup flour 6 tablespoons oil (canola, sunflower & safflower work great) 6 tablespoons lukewarm water 1 pinch salt
Put the oil in a bowl, add lukewarm water, and stir with a whisk. The mixture becomes creamy white and light. Add the flour by 1/2 cupfuls and the salt. Mix rapidly by hand; do not work it too much or it gets tough. Form a ball, dust lightly with flour, and wrap in plastic wrap. Let it "rest" in the refrigerator for at least an hour.
On a lightly floured board or marble, roll the dough into a circle 3/16-inch thick. Spray the pie pan with cooking spray and place dough in pan, fluting the edges and pricking the sides. Prepare pie as directed in your recipe. (I usually half-bake the crust before adding the filling.)
It is usually used for quiche, but I use it for regular pies too. It's not as sweet as other crusts, so I like it for those sweet fillings. It is very smooth and easy to work with.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes