WHOLE WHEAT CANOLA OIL PASTRY
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.
Provided by CountryLady
Categories Dessert
Time 15m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Whisk flour& salt together.
- Pour in oil; stir with fork to form a crumbly paste.
- Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
- 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.
- Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Nutrition Facts : Calories 1675.5, Fat 112.9, SaturatedFat 8.4, Sodium 1174.1, Carbohydrate 152.4, Fiber 25.6, Sugar 0.9, Protein 28.8
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Harry Larry
[email protected]I love the idea of using whole wheat flour and canola oil in a pastry. It sounds healthier and more flavorful.
SZ King Said
[email protected]I'm always looking for new pastry recipes. This one looks like a winner.
Cap10 zee
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Tanvir Hossn
[email protected]I can't wait to try this recipe.
MD Zaheer
[email protected]Thank you for sharing this amazing recipe.
Annette Kingston
[email protected]This recipe is a keeper!
Opyemu Ivan
[email protected]I will definitely be making this pastry again and again.
Samuel Okobright
[email protected]This pastry is the best I've ever had.
Sanju Yadav
[email protected]Highly recommend this recipe!
Samtul Jasmine
[email protected]This pastry is a winner!
Jican Jicab khan
[email protected]I've been using this recipe for years and it never fails me. It's my go-to pastry recipe for any occasion.
bal bdr Khanal
[email protected]This pastry freezes well, which is a huge bonus. I always have some on hand for when I need a quick and easy dessert.
Md Reyas
[email protected]I love the versatility of this pastry. I've used it to make everything from pies to tarts to turnovers. It always turns out perfectly.
Evelyn Davies
[email protected]I made a quiche with this pastry and it was a hit! The crust was perfectly golden brown and the filling was creamy and delicious.
Nita Nita
[email protected]I was a bit skeptical about using canola oil in a pastry, but I was pleasantly surprised. The pastry turned out flaky and flavorful.
Simpoveryou xX
[email protected]This pastry was so easy to make, even for a beginner like me. I was thrilled with the results and will definitely be making it again.
Fahad Bajwa
[email protected]I've tried many whole wheat pastry recipes before, but this one is by far the best. The addition of canola oil gives it a lovely richness and flakiness.
Parvez
[email protected]I love that this recipe uses whole wheat flour and canola oil instead of butter. It makes the pastry healthier without sacrificing any flavor or texture.
Maria Dulman
[email protected]This whole wheat canola oil pastry recipe was a game-changer! The dough was incredibly easy to work with and had a perfect balance of flakiness and tenderness. I used it to make apple turnovers and they turned out beautifully golden brown and delicio