Delicious Corn Oil Pastry: A Perfect Bake for Your Family
Nothing beats the aroma of fresh baked pies on a lazy afternoon. Tender, flaky pie crusts have the power to brighten up gloomy days and bring families closer. While many home bakers opt for butter or shortening as their preferred fat for pie pastry, others have discovered the wonders of oil-based crusts.
In particular, corn oil is an excellent choice for those looking to create a tender, flavorful and easy-to-handle pastry dough. That’s why I’m thrilled to share with you my favorite recipe for corn oil pastry that you can use for all your sweet and savory tarts and pies.
This recipe uses only five affordable ingredients, including cold water, salt, and all-purpose flour. With simple step-by-step instructions, even beginner bakers can master this recipe in no time.
Whether you’re planning for a cozy holiday feast or craving a slice of apple pie any day of the week, this corn oil pastry recipe will be your new go-to. Get ready to elevate your baking game beyond butter crusts and impress your guests with the delicate crumb and buttery flavor of this oil-based alternative.
Why You’ll Love This Recipe
Are you tired of the same old pie crust recipes with loads of butter or vegetable shortening? Look no further than this corn oil pastry recipe. Not only is it a healthier alternative to traditional crusts, but it also produces a deliciously flaky and tender pie crust that is perfect for any type of filling.
One of the main reasons you’ll love this recipe is its use of corn oil. Corn oil has a milder taste compared to other oils, making it a versatile choice for pie crusts. Its high smoke point also means that your crust will hold up well in high heat, resulting in perfectly cooked pies every time.
This recipe also prioritizes ease and convenience. With just a few simple ingredients like all-purpose flour, salt, cold water, and corn oil, you can have a perfectly flaky and delicious pie crust made in no time. Plus, this recipe doesn’t require any fancy equipment or extra steps like chilling or folding to get that glorious flakiness.
Moreover, this corn oil pastry recipe has plenty of room for experimentation and customization. If you want to switch things up a bit, try substituting some corn oil with olive oil or coconut oil for some added health benefits and flavor kick. Moreover, this crust recipe can easily be adapted to suit gluten-free or vegan diets by using gluten-free flour or plant-based milk instead of regular milk.
In conclusion, with its unmatched convenience, health benefits, and versatility, this corn oil pastry recipe deserves a place in every baker’s repertoire. So next time you’re looking for a lighter yet equally scrumptious alternative to traditional pie crusts, give this recipe a try! You won’t be disappointed.
Ingredient List
Here are the ingredients you will need to make this delicious and flaky corn oil pastry recipe:
For One 9-Inch Double Crust:
- 2 and 2/3 cups (320 grams) of all-purpose flour
- 1 teaspoon of salt
- 1/4 cup (60 ml) of Mazola corn oil
- 1/4 cup (60 ml) of vegetable canola oil
- 1/2 cup + 2 tbsp (150ml) of cold water
For One Single Crust:
- 1 and 1/3 cups (160 grams) of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup (60 ml) of Mazola corn oil
- 2 tablespoons (30 ml) of vegetable canola oil
- 3 tablespoons (45ml) of cold water
Note: You can substitute the cold water with cold milk, oil or a mix of both.
Whether you prefer to use M***azola corn oil, olive oil, coconut oil or even vegetable shortening, this corn-oil-based pastry recipe is perfect for any sweet or savoury pie.
The Recipe How-To
Now that we have gathered all the required ingredients, it is time to move on to the recipe How-To. Here is a step-by-step guide on how you can make a corn oil pastry:
Step 1: Mix flour and salt
In a bowl, mix 2 cups of all-purpose flour and 1 teaspoon of salt together with a whisk or a fork.
Step 2: Add corn oil and water mixture
Make sure the corn oil and water mixture is completely mixed together then add it into the flour mixture slowly. Pouring slowly, add in 2/3 cup of Mazola Corn Oil and 1/3 cup of cold water. Mix until large clumps form.
Step 3: Combine the dough
Use your hands to bring the dough together. It should be soft and play-dough like. When it’s holding its shape, stop kneading.
Step 4: Chill the dough
Divide the dough in half and wrap each half tightly in plastic wrap. Chill this in the refrigerator for at least an hour.
Step 5: Roll out the dough
Take out one ball of dough from the refrigerator. Roll it out into a circle with about a quarter-inch thickness.
Step 6: Arrange pastry crust
Place your corn oil pie crust into your pie plate, gently lifting up edges and pressing against bottom and sides of plate.
Step 7: Decorate and trim
Trim edges to about ½ inch overhang using a knife or scissors. Fold excess pastry under itself to form crust’s border and crimp edge as desired.
After these steps are complete, you are ready to use your homemade corn oil pastry!
Substitutions and Variations
One of the best things about a recipe is its versatility. You can tweak it, modify it, and add your own twist based on your taste preferences. This recipe for corn oil pastry is no exception. Here are some substitutions and variations that you can try to make this already delicious pastry even more suited to your liking.
Firstly, if you don’t have corn oil or don’t like the taste of it, you can use vegetable or canola oil instead. These oils are lighter in flavor and will not overpower the taste of the crust or filling. You can also try using olive oil or coconut oil for a healthier choice, although these oils may alter the flavor of your crust slightly.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. King Arthur Flour offers an excellent gluten-free measure-for-measure flour which is perfect for this recipe. Similarly, if you prefer whole wheat over all-purpose flour, you can substitute half of the all-purpose flour with whole wheat flour.
If you are looking for something flakier than a regular pastry crust, try using shortening or butter instead of oil in this recipe. A shortcrust pastry made with butter will produce a rich, buttery flavor while still maintaining its tender flakiness.
Vegans can also enjoy this delicious pastry by substituting vegetable shortening for corn oil and using plant-based milk instead of regular milk.
Lastly, for something different, try adding 1 tablespoon of sugar to the flour mixture to make a sweetened tart crust. This variation is perfect for apple pies or any fruit-based filling.
Whether you decide to make substitutions and variations or stick to the original recipe, this corn oil pastry recipe is sure to impress those who taste it.
Serving and Pairing
Once you’ve mastered this oil-based pastry recipe, it’s time to have some fun with the fillings! A corn oil pastry pairs well with a wide range of sweet and savory flavors.
For a classic dessert pie, try filling the crust with tart apples and cinnamon sugar, or sliced strawberries macerated in balsamic vinegar. A drizzle of honey or caramel sauce over the top adds a lovely touch.
If savory is more your style, corn oil crust is perfect for quiches, pot pies and tarts. Consider filling it with spinach and feta cheese for a Mediterranean-inspired meal, or broccoli and cheddar for a classic comfort food. If you like spicy flavors, try adding harissa paste to the filling of your vegetable pie.
When serving a corn oil pastry pie, you can pair it with a variety of drinks depending on the filling. If it’s a sweet apple pie, a glass of sparkling cider or creamy hot chocolate is an excellent match. For savory pies, try pairing them with a crisp white wine or an amber-colored ale.
One tip when cutting your slice is to use a serrated knife to ensure that the flaky crust stays intact. And don’t forget to serve your pie warm, preferably alongside some freshly whipped cream or vanilla bean ice cream!
Overall, this versatile pastry works well with a broad range of fillings–so unleash your creativity and make it work for whatever suits your mood!
Make-Ahead, Storing and Reheating
One of the best things about making a corn oil pastry is how easy it is to prepare ahead of time. With just a little foresight, you can have a delicious and flaky crust ready to go whenever you need it.
To make ahead, simply wrap the uncooked pastry dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or freeze it for up to 1 month. When you’re ready to use it, let the dough thaw completely in the refrigerator before rolling it out.
Once your pie is baked, you’ll want to store any leftovers properly. Cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. If you need to keep it fresh for longer than that, you can also try freezing your pie. Wrap it well in plastic wrap or aluminum foil and place it in an airtight container or a heavy-duty freezer bag. Don’t forget to label and date it so you know what’s inside!
When reheating your pie, be sure to do so gently – too much heat can cause the crust to become tough and chewy. Preheat your oven to 350°F (175°C) and warm the pie, uncovered, for 10-15 minutes or until heated through. You can also reheat individual slices in the microwave on medium power for 30 seconds at a time until desired temperature is reached.
This make-ahead, storing and reheating tips will help you enjoy your delicious corn oil pastry pie without any fuss no matter when you crave one.
Tips for Perfect Results
Making a pie crust can be a challenging task even for experienced bakers, but with the right tips and tricks up your sleeve, you can create an oil-based pastry recipe that is flaky and delicious. Here are some helpful tips to ensure that your corn oil pastry recipe comes out perfectly every time.
Firstly, when mixing the all-purpose flour, salt and oil together, try to do this with a light hand. Overworking the dough can cause the gluten strands in the flour to develop too much and create a tough crust. It’s best to mix until just combined and then let it rest for a few minutes before rolling it out.
Secondly, make sure to use cold water rather than warm water when making your corn oil pie crust. The temperature of the water can affect how the flour absorbs the liquid and can impact the texture of your crust. It’s also important to only add enough water for the dough to come together into a ball.
If you find that the dough of your oil-based pie crust is too dry or crumbly, try adding a tablespoon or two of milk or extra oil to bring it together. On the other hand, if it is too wet or sticky, simply add more flour until it reaches a workable consistency.
One helpful tip when folding your dough is to use a bench scraper or metal spatula to help lift and fold the dough without stretching it too much. This technique will help you achieve that perfect flaky layer texture of your crust.
Additionally, if you’re having trouble keeping your corn oil pastry recipe from sticking on the counter or rolling pin, try dusting them with some flour before rolling out. But be careful not to over-flour as this can cause your crust to become tough.
Lastly, remember that practice makes perfect! Don’t be discouraged if your first few attempts at an oil-based pie crust don’t turn out exactly how you planned. Keep practicing and experimenting until you find what works best for you.
By following these tips and keeping in mind some basics about making an oil pie crust such as using cold water, mixing lightly, not overstretching while folding and adjusting consistently for consistency as needed you’ll be able to produce perfect corn oil pastry every time!
FAQ
Now, let’s move to item (9) of our recipe article section, where we’ll answer some frequently asked questions about this corn oil pastry recipe. If you still have any doubts or concerns, don’t worry! We’ve got you covered. Below, we address the most common issues people have encountered while making this recipe, from ingredient substitutions to baking techniques. So, keep reading to achieve perfect results every time you bake this delicious crust made with Mazola corn oil.
Can pastry be made with oil instead of solid fat?
When it comes to making pie dough, using oil can be a great option. Not only is it suitable for a vegan diet, but it’s also very easy to work with. Various types of oil such as canola, coconut, or olive oil can be used to create a delicious crust. One of the pros of using oil is its ability to combine well with flour and water to form a cohesive dough. This means you can achieve a perfect texture for your pie crust without any fuss. So, if you’re looking to make a stellar vegan pie crust, oil is definitely worth considering.
Can I substitute oil for butter in pie crust?
If you’re looking to create a dairy-free pie crust, there are several options available. You can replace butter with vegan butter, shortening, coconut oil, or lard, each with distinct flavor and texture profiles. It’s important to choose the appropriate ingredient that best fits the outcome you have in mind for your pie.
Is pie crust better with butter or Crisco?
When it comes to making crusts, butter is the way to go for the tastiest and most sturdy results. However, shortening and lard have their uses too. Shortening can be a useful ingredient for achieving tender desserts, which is why I like to use it in my delicious pumpkin whoopie pies. Keep reading to learn more about making the perfect crust.
What is the secret to a good pie crust?
To bake a perfectly flaky and delicious pie, we need to start with the right tools. Prep your workspace with measuring cups, spoons, a rolling pin, and a large mixing bowl. Then, we need to pay attention to the dough’s consistency. For this, we’ll cut in the butter first, making sure to stop when we see pea-sized pieces. It’s also crucial to choose the right kind of fat, and lard can be a fantastic option to give your crust a crispy texture. When we add water to the mix, make sure it’s chilled, as warm water can destroy the dough’s structure.
Remember that less is more when it comes to mixing the dough. Overmixing can lead to tough results, so only mix until the dough comes together. We also need to keep the dough cool throughout the process to prevent the fat from melting. After we prepare the dough, it’s time to pick the right plate. Make sure to choose a dish that can handle the acidity in the filling without compromising the crust’s flakiness. Finally, when baking the pie, keep the rack on the bottom, so the bottom crust can cook evenly. With these tips, you’ll be well on your way to a perfect pie.
Bottom Line
In conclusion, the Corn Oil Pastry recipe is an excellent option to try for making a flaky, delicious pie crust. With its simple list of ingredients and easy-to-follow instructions, this recipe is ideal for both novice and experienced bakers. Its great versatility makes it perfect for various types of pies and pastries, providing an oil-based alternative to traditional butter or shortening-based crusts.
Using corn oil in your crust not only adds a unique flavor profile but also adds some extra health benefits as it is rich in antioxidants and low in saturated fats. Making the switch from traditional butter-based pastry to oil-based pastry such as this recipe can be an excellent way to create a more wholesome, lighter pie crust that everyone can enjoy.
So why not give this corn oil pastry recipe a try? Not only will it make your mouth water with its delicious aroma, but it will also provide you with a lighter and healthier alternative to traditional pie crust recipes. Get creative with your pie fillings, experiment using different oils, varying flour blends, or adding flavors like cinnamon or vanilla — the sky’s the limit with Corn Oil Pastry!
Corn Oil Pastry Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup corn oil
- 1/4 cup water
Instructions
- Mix flour and salt together, then gently mix in oil, then water, with a fork.
- Mixture should be moist.
- Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper.
- With a rolling pin, roll the dough out to fit your pie plate.
- Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan.
- Pull off the wax paper and trim dough.
- This recipe makes two pie crusts.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.