Easy Pie Pastry

Nov 9, 2010

I can't remember where I found this recipe but I'm so glad I did. It makes a really good crust, especially for pot pies, and it doesn't use hydrogenated vegetable shortening. You can make it even healthier by using expeller-pressed oil and all whole wheat flour.

Easy Pie Pastry
2 1/2 c whole wheat pastry flour or unbleached flour
1/2 tsp sea salt
2/3 c canola oil
1/2 c cold water

Stir together flour and salt in medium bowl. Whisk cold water into oil until emulsified. Pour oil mixture into flour; stir quickly with fork until all is just moistened. Do not overmix. Divide dough in half for two pastry crust or leave whole for 9x13 casserole. Roll out dough between two sheets of waxed paper until 2" larger than diameter of pan. Remove top sheet of paper and use bottom sheet to lift and flip pastry onto dish. Trim crust as desired.

1 comment:

  1. This is the pie crust my mom has always used and I LOVE it! I feel like it turns out well consistantly and if it doesn't I didn't waste a ton of expensive butter


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