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Sara's Saucepan Pie Crust
New Finds!, pastry
1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour
Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.
Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't over stir....will make your dough tough.
Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge. That's it!
Notes: Everyday Food, M Stewart
** Exported from Now You're Cooking! v5.86 **
Sara's Saucepan Pie Crust
New Finds!, pastry
1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour
Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.
Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't over stir....will make your dough tough.
Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge. That's it!
Notes: Everyday Food, M Stewart
** Exported from Now You're Cooking! v5.86 **
I blind baked the crust at 375F for 15 minutes. Removed the pie weights and continued for 10 more minutes until firm and dry. After cooling, I filled with a chocolate mousse and topped with freshly whipped cream. So easy and quick....hope you enjoy!
I have taken this to another level.....by adding two tablespoons of cocoa powder and two tablespoons Splenda. The dough comes together just like a Pâte à Choux or cream puff dough. After patting into my 8" tart pan with a removable bottom, I smooth it out with the palm of my hand and then use a flat bottom straight side measuring cut to keep it an even thickness.
The crust cooled to room temperature and then I filled with a quick vanilla custard pudding mixture...so easy and tasty. The crust almost has the consistency of a shortbread without all the butter calories.
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| Ready for blind baking 425F for 15-18 minutes |
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| Crisp Golden Crust |
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| Rich Chocolate Mousse with Fresh Whipped Cream |
I have taken this to another level.....by adding two tablespoons of cocoa powder and two tablespoons Splenda. The dough comes together just like a Pâte à Choux or cream puff dough. After patting into my 8" tart pan with a removable bottom, I smooth it out with the palm of my hand and then use a flat bottom straight side measuring cut to keep it an even thickness.
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| After a brief mixing |
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| Smoothing out crust with measuring cup |
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| Into the Freezer for 15 minutes resting time and to chill before blind baking |
The crust cooled to room temperature and then I filled with a quick vanilla custard pudding mixture...so easy and tasty. The crust almost has the consistency of a shortbread without all the butter calories.
1 comment:
That pie crust sounds too good to be true it's so easy. I'm so glad you passed that recipe on. I'll give it a try.
Sam
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