Discover how to prepare amberjack with this recipe. Every spring, when the kids are out of school for spring break, we go deep-sea fishing. Apart from frying, which we don’t do very often, I only have a few ways to prepare amberjack. This recipe is quite simple and requires few ingredients. Depending on everyone’s preferences, you can season some parts more intensely than others.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 to 1 recipe double crust |
Ingredients
- 2 cups all-purpose flour
- ⅔ cup canola oil
- 6 tablespoons ice water
Instructions
- Mix together flour, oil, and ice water.
- Divide dough in half. Roll each piece between two pieces of plastic wrap.
Reviews
So simple but AMAZING for pumpkin pie. Will make it again for Thanksgiving this year by request! I made leaves with the second crust and placed them on top. Extra wee in a bowl by the pie and gone in minutes!
So fast, so easy, and using ingredients I always have on hand.
Best pie crust recipe!!!!! So basic and versatile!
I will not make this crust again. It smelled terrible and tasted even worse-like eating notebook paper. Brushing with butter didn’t help. I’ll stick with the ready made crusts!
Love this pie crust. Have been trying for a decade to perfect a crust and then found this. Love love love it. I use different infused oils like chili oil or garlic oil just for enhancement.
Perfect and fast recipe!! I also added the salt and sugar. It’s delicious.
next time read reviews and add sugar and salt
Would not use this recipe again… It was very easy to make, very manageable and texture was fine BUT (to me anyway) taste terrible… the taste of the oil is way too strong. I think it would be better to go the more difficult route or dont make pie crust at all…
This was awesome. As a few others have recommended, I added a little sugar and salt. At first, I wondered if the crust was too wet/moist prior to baking, but it turned I had nothing to worry about. Awesome, flaky crust and everyone who had a slice complimented me on its taste and texture. Will use this as my go-to recipe for crust for now on.
Rubbish. Pastry text falling apart and I couldn’t use it
Turns out great and stays crisp. Really holds up and doesn’t turn soggy. Have used it for fruit pies and pot pies.
I found the ratio of oil to water made a greasy pie crust. It also needs a little bit of salt. This is quick to make, but not a fan of this recipe.
This is a flaky mess.
Added 1 tsp ea sugar/salt, & mixed water/oil together as other reviewers suggested. Perfect!
I normally make a pie crust using shortening. I chose this recipe to use in a pinch when I had no shortening at home. I cut my recipe in half since I only needed one 9″ crust. I added 1/2 tsp . Sugar an 1/2 tsp. Salt. I whisked the ice water and oil together before adding it to the flour mixture. After the crust was prepared and in the pie plate, I put the pie plate in the freezer while I prepared the pie ingredients. This was easy to prepare. The crust was tender, crisp and flakey. I will definatly save this recipe, it may become the one I go to first.
This is a great basic crust. I used it for quiche and found it the perfect base. I just recommend adding a dash of salt so it’s not too bland.
Flaky. Definitely add salt. Sugar if for a dessert. Used it for a chicken pot pie, added salt to the dough, and it was a hit. It is a bit hard to roll. Definitely chill before rolling out. It is oily but it crisps nicely in the oven. I would use this again.
Very good! Doubled recipe to make lattice crust and for a deep 9 inch pie pan. I also added a tsp of salt and sugar .
While I struggled to roll it out or even “press” it into the dish as suggested by other reviews, this was by far the best crust I have ever had or made! The flavor was perfect (with a bit of salt added) I used it for a chicken pie – so more of a savory dish. The perfect flakiness and consistancy. I made more this afternoon, but have it chilling in the fridge for later. Will certainly keep trying till I perfect it!
I use this recipe often! works great with GF all purpose flour too
For all intents and purposes, this recipe is great. Most likely you have all the ingredients on hand, it mixes super quickly, and it bakes up really flakey. My only concern is that it is very bland. If I were making a sweet dish I would definitely add some sugar. Since I made a chicken pot pie with it, I will add a bit of salt next time. Also, I doubled the recipe and was only able to make three crusts, so I would make even more next time. Great starter recipe that would be easily customizable and made to your own tastes.