Stir'n Roll Pastry

By Addie

Baking without shortening doesn't shortchange results!

Being cursed with an allergy is no picnic, especially when you're allergic to certain types of food. So when Agnes Matrosky of Carnegie requested a recipe for pie crust and cake frosting made without shortening because of her son's allergy to cottonseed oil, we hoped we'd get a response. We did - our readers came through with a unique pie crust recipe and delicious frostings.

The pie crust recipes basically followed the same four ingredients: flour, salt, vegetable oil that replaced the shortening, and water or milk. We must warn you, though - these pie crusts were not easy to work with. They are delicate and break apart easily (the good news is this dough is soft and can easily be repaired). Here are a few tips we found helpful when working with this dough:

Coating your fingers with a little flour will help prevent the dough from sticking to your fingers. We sprinkled flour on both sheets of wax paper, which made it easier to remove the dough.

?If the wax paper slides while you're rolling the dough, try placing a damp towel underneath the wax paper.

Enough said on the difficulty. The bottom line is this pie crust turned out a delicious, flaky golden brown.

Ingredients

• 2 cups Flour
• 1 1/2 teaspoons Salt
• 1/2 cup Cooking oil
• 1/4 cup Cold whole milk

Details

Adapted from keyingredient.com

Preparation

Step 1

Mix flour, salt. Pour oil, milk into one measuring cup (but don't stir). Pour into flour. Mix well. Press into ball. Cut into halves; flatten slightly. Roll between waxed paper. Damp table top prevents slipping. Peel off top paper. If dough tears, mend without moistening. Place paper side up in pan, peel off paper. Add filling. Proceed as with bottom crust, trim and flute. Bake at 425 degrees or follow pie directions for pie being prepared.