"Vox Humana" > wrote in
:


> I haven't tried the pie pastry recipes that are made with vegetable
> oil or melted shortening. I can see how they would be very tender,
> but I don't understand how they could be flaky. If the fat in the hot
> water pie crust is completely melted by the hot water, then there
> would be no particles of fat interspersed in the dough.
>
>

Oil-based pastries are almost always tender, as you imagine, but they are
never flaky. Rather, the texture is quite crumbly. It can be a quite
agreeable combination with the right filling. I have used an oil pastry
occasionally as a pre-baked crust for cream pies such as coconut and
banana. My one experiment with a double-crust oil pastry for a baked fruit
pie was a complete disaster and a gooey (sp) mess.

Wayne