Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, non-traditional pie crust. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Non-traditional Pie Crust is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Non-traditional Pie Crust is something that I’ve loved my whole life.

Pies made with non-traditional crusts are some of my favorites: I like to think of them as a reminder that pie can be an everyday treat, and shouldn't be reserved solely for special occasions. The crusts I'm sharing today will take you from concept to completion in no time. Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.

To begin with this recipe, we must first prepare a few components. You can cook non-traditional pie crust using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Non-traditional Pie Crust:

1. Make ready 1 cup vegetable oil
2. Take 1/2 cup water
3. Prepare 4 cups flour

It makes a beautiful flaky crust. This is the pie crust mom uses and it tastes great and has a great texture to make the perfect pies! Winter Family Easy, Never-Fail Pie Crust. A gluten-free pie crust using common ingredients.

Steps to make Non-traditional Pie Crust:

1. Mix the water and oil together thoroughly until cloudy (I use warm or lukewarm water, rather than cold).
2. Pile all the flour up on the surface you will use to knead and roll the dough, make a little reservoir in the middle.
3. Slowly add the water/oil mixture (keep it mixed well - remix as needed) a little at a time, mixing it in with the surrounding flour by hand.
4. When the dough is completely combined it will be very soft and fairly sticky. I use flour liberally while rolling it out. It sticks easily to rolling surfaces so keep this in mind as you work with it. I use a wooden rolling pin. The recipe makes enough for a generous top and bottom crust. The pie plates I use are oversized and I always have enough dough.
5. The crust doesn't change color much as it cooks. I typically cook the cherry and apple pies I make for about an hour at 350 degrees in a convection oven, and it comes out perfectly.

I've adjusted the method over time and have found this final recipe to work every time. A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge. The problem with most modern day pie crust recipes is that they call for shortening. Since shortening is a hydrogenated, "fake" fat, I haven't had it in my home for years.

So that’s going to wrap this up for this exceptional food non-traditional pie crust recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!