I haven't had the oil version. I don't feel I work with oil very well when it comes to baking cakes and pies, so I think that's why I switched to butter. It's got pie crust texture, imho. I'm not the best at whether to call it flaky, but it gets us apple pie, chocolate pie, and quiche, so I'll keep using it. Besides, I don't plan ahead, so wouldn't remember to buy the pie crust if I went to the market.
More Later, Dani On 9/2/20, meward1954--- via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Does this taste like a regular pie crust? I have had pie crusts made with > oil before and they were a different texture. I didn't mind it too much, > but I would not have called it flaky. The pies I am talking about were made > with a special recipe that used oil. This was a long time ago, but I still > remember it. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Tuesday, September 1, 2020 9:45 PM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador <pocketfulofs...@gmail.com> > Subject: Re: [CnD] Pie crust > > Hi, Linda. > There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" > on BARD. I'vve also seen it referenced online as coming from a Betty Crocker > book in the 1950s. Here's the recipe. I use it all the time, but substitute > melted butter for the vegetable oil. I mix the ingredients in a bowl to form > the dough and roll it out and then coax it in to the pan because I don't > think I'd be able to mix thoroughly re the recipe method given, and suck > wind at doing the push-in method. > I find it works for both single and double pie crust. The recipe referenced > here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 > tablespoon. If I need to blind bake, I put a second pan on top of the pie > crust with parchment paper between, flip the pie over, and bake as directed > in recipe. Works for both sweet and savory pies. > > HTH, > Dani > > Push-in Pie Crust > > makes 1 8- or 9-inch pie crust > prep time: 5 minutes > > 1-1/2 cups all-purpose flour > 2 tablespoons sugar > 1 teaspoon salt > 1/2 cup vegetable oil > 2 tablespoons milk > > 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. > Add oil and milk. Mix again, until all ingredients are combined. > 2. Press dough into the bottom and against the sides of pan with your > fingertips. If you like, you can make a scalloped edge on the crust, > pinching dough between your thumb and index finger. > If you are using this crust for a pudding-type pie, bake empty pie shell in > a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount > of time recommended in your pie recipe. > > > > > On 9/1/20, Linda S. via Cookinginthedark <cookinginthedark@acbradio.org> > wrote: >> >> Hi everyone: >> >> >> Since we're on the subject of baking, I read a long time ago, in one >> of the cookbooks made just for those of us who are blind, a recipe >> for piecrust. I remember instead of using shortening, it called for >> vegetable oil, and then you piece the piecrust with your hands in to >> the pan. It was probably in one of the books like, "cooking with >> feeling," or food at your fingertips? Can't remember. Does anyone >> remember this, or am I crazy? If you know, lease send the recipe? >> >> Thanks. >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
