The culinary method in question involves a preparation technique for a pie crust that deviates from traditional methods. This crust, sometimes referred to as a “water crust” or “oil crust”, is characterized by its simplicity, often requiring only flour, water (or oil), and salt. For example, instead of cutting in cold butter or shortening, the liquid component is mixed directly with the dry ingredients to form a dough.
Its appeal lies in its convenience and cost-effectiveness, especially in situations where access to traditional ingredients is limited. Furthermore, this type of crust can be more forgiving to novice bakers, as the absence of solid fats reduces the risk of a tough crust. Historically, such methods were common during periods of scarcity, or in regions where butter or shortening were not readily available.
