Yield: For one 9 or 10 inch pie shell plus pastry decorations or one 11 inch tart shell: for a two-crust 9 inch with extra pastry decorations make 11⁄2 times the recipe (3 cups of flour)
2 cups unsifted 500 mL
all-purpose flour
1 tsp salt 5 mL
1 tsp granulated sugar 5 mL
2⁄3 cup (scant) canola oil 150 mL
3 Tbsp skim or low fat milk, 45 mL
or as needed
1. In a mixing bowl or directly in the pie plate, toss together the flour, salt and sugar. Add the canola oil and milk (or stir them together first in a cup), then toss them with the flour mixture using a fork or your fingertips. As soon as the dough looks clumpy and holds together, press it out in an even layer in the baking pan. You can also cover the dough with plastic wrap and press it out in the plastic. Build up a thicker dough layer on the rim and flute or pinch into scallops.
2. If making a two-crust pie, roll out the top crust between two sheets of lightly floured wax paper. Peel off one sheet, position the crust over the filling, and peel off the backing paper. Cut steam vents and bake as directed in the recipe.
2 cups unsifted 500 mL
all-purpose flour
1 tsp salt 5 mL
1 tsp granulated sugar 5 mL
2⁄3 cup (scant) canola oil 150 mL
3 Tbsp skim or low fat milk, 45 mL
or as needed
1. In a mixing bowl or directly in the pie plate, toss together the flour, salt and sugar. Add the canola oil and milk (or stir them together first in a cup), then toss them with the flour mixture using a fork or your fingertips. As soon as the dough looks clumpy and holds together, press it out in an even layer in the baking pan. You can also cover the dough with plastic wrap and press it out in the plastic. Build up a thicker dough layer on the rim and flute or pinch into scallops.
2. If making a two-crust pie, roll out the top crust between two sheets of lightly floured wax paper. Peel off one sheet, position the crust over the filling, and peel off the backing paper. Cut steam vents and bake as directed in the recipe.
