This recipe makes enough pastry for a two crust pie. You can easily halve it for a single crust.
Author: Mary Gillespie
3-1/2cups/ 875 ml all-purpose flouror 2 cups / 500 ml all-purpose and 1-1/2 / 375 ml cups whole wheat
1/2cup/ 125 ml cornstarch
1teaspoon/ 5 ml salt
1/2teaspoon/ 2.5 ml baking powder
1/2cup/ 125 ml vegetable oil
6tablespoons/ 90 ml olive oil
1/2cup/ 125 ml water
2tablespoons/ 30 ml apple cider or white vinegar
In mixing bowl, stir together flour, cornstarch, salt and baking powder until thoroughly mixed.
In separate bowl stir together vegetable oil, olive oil, water and vinegar.
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.
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.
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.