If you’ve ever wanted to make a pie but were nervous about the pastry part, this Easy Pastry is for you.
It’s made with oil, not butter, and there’s absolutely no fussing around with it. Measure the dry ingredients into a bowl, add oil, water and vinegar and stir. That’s it.
You can make this on a muggy afternoon in July and not worry about your butter or shortening melting.
So what’s the catch? (You’re wondering, right?)
There’s none, really.
The texture will be a bit different than a pastry made with butter or shortening – you simply can’t get the same kind of layers in an oil-based pastry. But it’s tender and will break with a fork AND it’s actually better the next day.
It’s easier, cheaper, faster and less messy than a butter-based crust (and it tastes great).
I can’t think of any reason not to try it.
If you are suspicious because you’ve tried oil-based pastry before and it tasted like an old shoe with a texture to match, I hear you. I’ve tried a bunch of those, too, thanks and never again. I promise you this one is different.
I sometimes make this with whole wheat for extra texture, but you can use 100% all-purpose if you prefer. I add some cornstarch to keep it tender, and use a mix of vegetable and olive oil. (I find using all olive oil makes it too heavy).
You can roll this out as soon as you’ve made it, and you’ll only need a bare dusting of flour on your board.
Go ahead. Make that raspberry pie.
You’ve got nothing to worry about.
- 3-1/2 cups / 875 ml all-purpose flour or 2 cups / 500 ml all-purpose and 1-1/2 / 375 ml cups whole wheat
- 1/2 cup / 125 ml cornstarch
- 1 teaspoon / 5 ml salt
- 1/2 teaspoon / 2.5 ml baking powder
- 1/2 cup / 125 ml vegetable oil
- 6 tablespoons / 90 ml olive oil
- 1/2 cup / 125 ml water
- 2 tablespoons / 30 ml apple cider or white vinegar
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In mixing bowl, stir together flour, cornstarch, salt and baking powder until thoroughly mixed.
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In separate bowl stir together vegetable oil, olive oil, water and vinegar.
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Pour vegetable oil mixture over flour and stir until the dough holds together, then form it by hand into a smooth ball. You may need to add 1-2 tablespoons / 15-30 ml of additional water. All of the flour in the bowl should be incorporated into the dough.
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Divide dough into the number of pieces you will need for your recipe and roll each piece out no thinner than 1/8 of an inch / 6 mm.
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The dough will seem slightly greasier than a butter-based pastry, but don't be concerned. The end result when the pastry has been baked is not oily or greasy.
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