The recipe for making pie crust with cooking oil rather than shortning or butter. About 15 years. . .?

Question

ago in an un-known cook book there was a GREAT recipe for making pie crust using Wesson, Canola, or any other cooking oil rather than the standard shortning or butter. It turned out wonderful. I have never been able to find this recipe again. This was an older cookbook, hard-cover, red on the outside (which doesn't mean anything as they are always changing), but I am thinking, Betty Crocker, Better Homes & Gardens, The Joy of Cooking, but I really do not know. Does ANYBODY have this recipe, and would you please share? Thanks so much.

Answer 1

Gotcha...easy.

2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 2

Canola Oil Pie Crust Recipe

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons granulated sugar
* 1/2 teaspoon salt
* 2 tablespoons cold 1% milk
* 1/2 cup canola oil
Sift together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy. Form a well in flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
Pat into a pie plate as you would for a crumb crust. Add filling and bake according to filling recipe.