Name: Canola Oil Shortcrust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Two 23 cm (9-inch) pie crusts
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) salt; 1/4 cup (60 ml) cold water; 1 tablespoon (15 ml) honey; 1/2 cup (125 ml) very fresh canola oil

Ingredients

2 cups (500 ml) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) salt
1/4 cup (60 ml) cold water
1 tablespoon (15 ml) honey
1/2 cup (125 ml) very fresh canola oil

Preparation

In a large bowl, combine the flour and salt. Set aside.
In a measuring cup, combine the water and honey. Add the oil. Pour over the dry ingredients and stir with a fork until the flour is just moistened, no more. Press the mixture into two 2.5-cm (1-inch) thick discs.
Roll each disk of dough between two sheets of parchment paper. Use this pastry to make a pie or to line two pie plates. Flute the edges of the pie.
To blind bake a pie crust, prick the entire surface of the dough with a fork and bake in a 220 ˚C (425 ˚F) preheated oven for 8 to 10 minutes or until lightly browned.

Note from Ricardo

Canola oil
should be unflavoured and very fresh. Choose a good canola or corn oil, for example. The slightest trace of rancidity will be amplified in the pastry flavour.

Step 3

This dough is best when thin. Roll it out to a 3 to 4-mm (1/8-inch) thickness, maximum.

Canola Oil Shortcrust

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note