Let’s start by saying that I don’t like making a mess. I never know when a guest of Prairieside Suites Luxury B&B may join me in the kitchen. As a result, I’m very neat in the kitchen. That’s why I love making a simple oil pastry crust because there no, big, flour mess. Here’s the recipe:
2 Cups Flour
Dash of salt
1/2 Cup Veg Oil
5 TBsp Cold Water
Mix flour & salt in medium bowl. Cut oil into flour with a fork into pea size crumbles. Add water & make into two balls. Wet your hand and run across counter to dampen with water.
Cut 4 pieces of wax paper [to roll dough between]. Put first piece of wax paper on damp counter to keep from sliding. Add one ball of dough on top of wax paper. Now lay 2nd piece of wax paper on top of dough. Roll-out bottom crust, so that it’s 2″ larger than your pie plate. Put into pie pan and roll out your top crust, set the top crust aside.
I like to use the Apple Pie recipe from my Better Homes and Gardens Cookbook. I prepare, the ingredients for, 4 pies at once. Now divide this into 4 gallon zip lock freezer bags. You can bake one, then freeze the rest to make life easier on another day.
Place a “Pie Bird” in the center of your pie place [see picture]. Make sure it’s resting directly on the bottom crust. Now add your pie filling all around it. This will allow the steam to escape and keep your pie from bubbling all over your oven! Add the top crust, crimp edges and bake according to the directions.
Note: Ten minutes before the pie is done, pull it out of the oven to brush the top with butter. Then sprinkle a mixture of cinnamon and sugar to lightly dust the top. This gives you a crispy glaze, that is delicious with every bite.