Oil Pastry
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 294. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cooking oil
- 1/3 cup cold milk
Instructions
- In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (do not add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with hands.
- Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 square papers. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)
- Peel off top papers and fit dough, paper up, into 9-inch pie plates. (Or, reserve one portion for use as a top crust.) Remove paper. Continue as directed for Pastry for Double- or Single-Crust Pie (see recipes, left and page 293). Makes one 9-inch double-crust pastry or two 9-inch single-crust pastries.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Recette pate brisee etape 6.jpg" by Romain Behar; license: Public domain; source: https://commons.wikimedia.org/wiki/File:Recette_pate_brisee_etape_6.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.