This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Non-Lard Flaky Pie Crust
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- #31693
This is a French recipe called pate brisee a l'huile (flaky pastry with oil). It's ideal for savory pies or quiches, or anywhere you want a less sweet crust.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 tablespoons oil (canola, sunflower, etc)
6 tablespoons lukewarm water
1 pinch salt
1 1/2 cup flour
directions
Whisk together the oil and warm water until it becomes a creamy mixture.
Stir in the salt. Stir in the flour, 1/2 cup at a time, mixing quickly to combine. Do not over mix the dough.
When enough flour has been added to form a smooth dough, form it into a ball and lightly dust it with flour. Cover with plastic wrap and let rest in the refrigerator for 1-2 hours.
Lightly flour a work surface. Roll the dough out into a 1/4-inch thick circle.
Grease a pie pan and fit the dough into the pan. If desired, flute the edges. Use in any recipe calling for an unbaked pie crust.
nutrition data
Nutritional data has not been calculated yet.
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