July 15, 2009

OIL FOR FOOD:

In taste test, oil pie crust rises to the occasion (Devra First, July 15, 2009, Boston Globe)

We did a blind taste test of five crusts: all butter, butter and shortening, all shortening, lard, and oil. The crust with oil was the surprise victor: Two people said it was their favorite (one by a nose over the butter/shortening combo). One said it was her second favorite (just after the butter/shortening combo). And two preferred the butter crust, though it posed philosophical questions about what is really a pie. No one favored the lard or all-shortening versions. Here’s what they had to say:

Oil crust with blueberry filling (Boston Globe, July 15, 2009)
This is the original Wesson Oil pie with a few variations. The dough is so wet, you’ll think there’s been a mistake. There hasn’t. Roll it out between sheets of waxed paper.

1/2 cup vegetable oil
1/4 cup milk
2 cups flour
1/2 teaspoon salt
1. Set the oven at 425 degrees. Have on hand a deep 9-inch pie pan.

2. In a 1-cup measure, pour the oil just over the 1/2 cup line. Add the milk to make a good 3/4 cup of liquid.

3. In a mixing bowl, mix the flour and salt. Add the oil mixture (do not stir while pouring). When it is all added, use a rubber spatula to stir the oil in gently. The mixture looks very wet; it’s OK.

4. With a wet paper towel, wet the counter. Spread waxed paper on it. Add 2/3 of the dough. Set another piece of waxed paper on top.

5. Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, working from the edges to the center. Set the pie pan near you. In one steady motion, pick up the paper under the dough and quickly flip it over into the pie pan. Gently remove the remaining waxed paper sheet, working from the edges to the center.

Posted by Orrin Judd at July 15, 2009 7:59 AM
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