Whole Wheat Canola Oil Pastry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe from the Canadian Living booth at the Good Food Festival in Toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my Rhubarb Crumble Pie (#91390)! Since it doesn't use butter, you don't need to chill it before rolling out. Ingredients:
1 3/4 cups whole wheat flour |
1/2 teaspoon salt |
1/2 cup canola oil |
3 tablespoons ice water |
Directions:
1. Whisk flour& salt together.
2. Pour in oil; stir with fork to form a crumbly paste.
3. Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
4. Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
5. Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
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