Oil Pan Peach Pie: The Secret To A Flaky Crust?

Peach pie is a delicious dessert, especially during the summer peach season. While making a peach pie, you can use a variety of pie crusts, including a store-bought double pastry crust, a homemade all-butter pie crust, or even an oil pie crust. An oil pie crust is a great option for those looking for a vegan-friendly or dairy-free alternative. It is also easier to make as you don't need a pastry blender or a rolling pin, and the result is a flaky crust that pairs well with both sweet and savory fillings.

The role of oil in a peach pie crust

Oil is an important ingredient when making a peach pie crust, and it can be used in place of butter or shortening to create a flaky, rich, and indulgent crust. Using oil in a peach pie crust has several benefits and can even be preferable to other fats in certain situations.

Firstly, oil is easier to work with than solid fats like butter. Since the fat in oil is already melted, it incorporates more easily into the flour than a solid fat. This means less prep time and less stress when making the dough.

Secondly, oil helps create a flaky and tender crust. While butter can also create flakiness, it can be more difficult to work with and may not always produce the desired level of flakiness. Oil, on the other hand, consistently creates a flaky texture, especially when combined with ice-cold water, which makes the pastry dough easier to handle.

Thirdly, oil is a great option for those looking for a vegan pie crust. Since butter is a dairy product, it is not suitable for vegan diets. Oil, on the other hand, can be used to create a delicious and flaky crust that meets vegan dietary requirements.

When choosing an oil for a peach pie crust, it is generally recommended to use oils with a neutral flavor, such as canola or vegetable oil. While olive oil can be used, it may impart a slight olive oil flavor to the final product. It is also important to note that olive oil has a lower smoke point than other oils, so the oven temperature should not exceed 375 degrees Fahrenheit to avoid burning the oil.

In terms of measurements, a typical peach pie crust recipe might call for around 2/3 cup of oil, such as canola or vegetable oil, combined with 2 1/2 cups of all-purpose flour and 6 tablespoons of ice-cold water. This will create a flaky, tender, and flavorful crust that pairs perfectly with the juicy peach filling.

Overall, oil plays a crucial role in creating a delicious and flaky peach pie crust. It is easy to work with, produces consistent results, and is a great option for those following a vegan diet. By choosing the right type of oil and following a well-tested recipe, anyone can create a mouthwatering peach pie with a golden, crispy, and indulgent crust.

How to make a peach pie crust

Ingredients

You will need the following ingredients to make a peach pie crust:

• 2 and ½ cups of all-purpose flour
• ⅔ cup of canola or vegetable oil
• 6 tablespoons of ice-cold water
• A pinch of salt

Method

• Combine the flour and salt in a medium-sized mixing bowl.
• In a separate bowl, mix the oil and 5 tablespoons of ice-cold water. Do not stir the liquids together.
• Add the liquid mixture to the flour and salt mixture.
• Stir with a fork until a rough ball forms. If the mixture is too crumbly, add an extra tablespoon of ice-cold water.
• Divide the mixture into two equally-sized dough balls.
• Place the dough balls in an airtight container and let them rest in the fridge for at least 15 minutes.
• Place one of the dough balls between two pieces of wax paper.
• Use a rolling pin to roll out the dough until it reaches 12 inches in diameter.
• Carefully peel off the top layer of wax paper.
• Invert the pie crust into a pie plate and carefully peel off the remaining wax paper.
• Bake the pie dough according to your chosen recipe.

Tips

• Use an oil with a neutral flavour, such as canola or vegetable oil.
• Use ice-cold water to make the dough easier to work with.
• Use wax paper to prevent the dough from sticking to the rolling pin and to ensure a flaky pie crust.
• All-purpose flour is the best type of flour to use for a standard oil pie crust.

The best type of oil for a peach pie crust

When it comes to making peach pie, there are a few things to consider when it comes to the type of oil used in the pie crust. The best type of oil for a peach pie crust will depend on the desired flakiness and tenderness of the crust, as well as the availability of ingredients and ease of preparation. Here are some recommendations and tips for choosing the best oil for your peach pie crust:

Type of Oil:

• Neutral-flavoured oils like canola or vegetable oil are ideal for pie crusts as they have a mild taste that won't overpower the other ingredients. These oils also have a higher smoke point, which is important if you're baking at temperatures above 375°F (190°C).
• Olive oil can be used, but it may impart a slight olive oil flavour to the crust. If using olive oil, be mindful of its lower smoke point and avoid heating the crust above 375°F (190°C).

Other considerations:

• Flakiness vs Tenderness: The addition of oil to a pie crust can make it more tender, but it may also sacrifice some flakiness. If a flakier crust is desired, you may want to reduce the amount of oil or even skip it altogether.
• Recipe instructions: If you're following a specific recipe for peach pie, it's important to use the type of oil recommended to ensure the best results. Some recipes may call for an oiled pan, while others may not require any additional oil.
• Ease of preparation: Some pie crust recipes that use oil are known for being low-stress and easy to work with since the oil is already melted and can be easily incorporated into the flour. This makes it a great option for beginners or those short on time.
• Vegan and dairy-free options: Using oil in your pie crust can also make it vegan and dairy-free, which is a great option for those with dietary restrictions or allergies.

In summary, the best type of oil for a peach pie crust is one that complements the flavours of the pie, helps achieve the desired texture, and suits your personal preferences and dietary needs. Canola or vegetable oil are great versatile options, but don't be afraid to experiment with other oils like olive oil or even a combination of oils to find the perfect balance for your peach pie masterpiece!

The best type of flour for a peach pie crust

The best flour for a peach pie crust is all-purpose flour. All-purpose flour is a good middle-ground flour and works well for pie crusts. It is a low-protein flour, meaning that the flour has a protein content that falls into about 8-12%. The higher the protein content, the tougher the dough.

If you are looking for a super tender pie crust, you could use pastry flour (8-10% protein). However, this may be more difficult for beginners as it is more delicate and requires more skill to handle.

Bread flour, with its higher protein content, will yield a tougher crust and is therefore not recommended. Similarly, whole wheat flour will make the dough more grainy and crumbly, making it trickier to work with.

Cake flour, while also a low-protein flour, does not provide enough elasticity for a pie crust and is therefore not recommended on its own. If you do wish to use cake flour, it should be mixed with all-purpose or pastry flour.

In summary, all-purpose flour is the best option for a standard peach pie crust, especially for beginners.

How to roll out a peach pie crust

Now that you've gathered your ingredients, it's time to roll out your peach pie crust. Here's a step-by-step guide:

Step 1: Prepare the Dough

Before you start rolling, make sure your pie dough is properly prepared and chilled. This is a crucial step, as it ensures that the dough is easy to work with and helps to prevent shrinkage during baking. Here's what you need to do:

• Combine the dry ingredients (flour and salt) in a large bowl and place it in the refrigerator to keep it cold.
• Cut the butter and shortening into small cubes and add them to the dry ingredients. You can use a pastry cutter or two forks to cut the fats into the flour mixture until it resembles coarse meal with some larger pieces of fat remaining.
• Slowly add ice water to the mixture, a tablespoon at a time, and gently stir or pulse until the dough starts to come together. You may not need to use all the water.
• Gather the dough into a ball, cut it in half, and shape each half into a disc, roughly 1-inch thick. Wrap the discs tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.

Step 2: Roll Out the Dough

Once your dough is properly chilled, you can start rolling it out:

• Lightly flour your work surface, rolling pin, and hands. Sprinkle a little flour on top of the dough as well.
• Place one disc of dough on the floured surface and start rolling from the center outward. Apply gentle-medium force with the rolling pin and work your way out in all directions.
• Rotate and flip the dough occasionally to ensure it doesn't stick to the surface. Add more flour as needed to prevent sticking.
• Continue rolling and turning the dough until it forms a thin circle, about 12 inches in diameter and 1/8-inch thick. This size will fit a standard 9-inch pie dish.
• If the dough becomes lopsided, use your hands to gently mold it back into an even circle.

Step 3: Transfer the Dough to the Pie Dish

Once your dough is rolled out to the desired size, it's time to transfer it to the pie dish:

• Use your rolling pin to help lift the dough. Carefully roll one end of the dough onto the rolling pin and slowly roll it back toward you, peeling it off the work surface as you go.
• Lift the rolling pin with the dough draped over it and carefully roll it back out over the top of the pie dish, centering it as best you can.
• Use your fingers to gently press the dough into the dish, ensuring it is smooth and well-tucked into the corners.
• Trim any excess dough, leaving about a 1-inch overhang, which you will use later for crimping or fluting the edges.

Step 4: Finish the Edges

After your dough is in the pie dish, you can finish the edges to create a decorative crust:

• Use a fork to create a crosshatch design or a fluted edge. Alternatively, use your fingers to create a traditional crimped look.
• For a double-crust pie, repeat the rolling process with the second disc of dough and place it on top of the filling. Trim and crimp the edges of the top crust, sealing it with the bottom crust.
• Cut a few slits in the top crust to allow steam to escape during baking.

Now your peach pie crust is ready for baking! Remember to chill the crust for at least 30 minutes before baking to set the dough and prevent shrinkage. Happy baking!

Frequently asked questions