Cool Canola Oil Pastry
Ingredients
- 1/2 cup slivered almonds (skin on) 125 mL
- 2 1/4 to 2 1/2 cups all purpose flour 560 to 625 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp baking powder 2 mL
- 2/3 cup canola oil, chilled in freezer for 2 hours* 150 mL
- 1 egg, beaten slightly
- 1/4 cup ice water 60 mL
- 1/4 cup 1% milk 60 mL
- 1 Tbsp vinegar 15 mL
Instructions
- 1. In food processor, add almonds and pulse once or twice for a coarsely ground consistency. Add flour, salt and baking powder. Pulse one or twice to combine ingredients. Add cold/frozen canola oil. Pulse again once or twice.
- 2. In a small bowl, combine egg, water, milk and vinegar. With food processor running, pour liquid ingredients through feed tube. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- 3. Remove dough and place on lightly floured surface. Knead ingredients 4 or 5 times to finish mixing. Divide dough in half. Roll out each half to fit pie plate. Trim and flute edges. Prick all over with fork. Bake at 400 °F (200 °C) for about 10 minutes or until golden brown..
- * Note: Canola oil can be frozen in measured amounts and used immediately in this pastry.
Yield
2 pie crusts - 9 inches (21 cm)
serving size
1/8th of pie crust
nutritional analysis
Per Serving
| Calories | 340 |
| Total Fat | 23 g |
| Saturated Fat | 2 g |
| Cholesterol | 25 mg |
| Carbohydrates | 29 g |
| Fiber | 1 g |
| Protein | 6 g |
| Sodium | 180 mg |
