Canola Oil Pastry Recipe
This tender, melt-in-your mouth pastry is easy to make and great in
any pie or tart recipe.

Ingredients
For Double Crust:
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5mL) salt
3/4 cup (175 mL) canola oil
1/4 cup (50 mL) water, cold

Instructions:
To Make a Basic Pie Crust

Stir together flour and salt in a mixing bowl. In another bowl,
combine oil and water. Add to flour all at once. Stir lightly with a
fork until dough comes together.

Gather pastry into a ball. Divide into 2 portions for double-crust
pie. Flatten balls slightly. Place 1 ball of dough between 2 large
squares of waxed paper. Place on moistened surface to keep paper from
moving.

Roll out dough between waxed paper to desired size for recipe. Peel
off top paper.

Flip dough over with remaining paper onto pie plate. Gently peel off
top paper. Ease dough into pan.

For a top crust, roll remaining ball from double-crust recipe the same
way and flip over filling.

Cut slits for steam to escape. Bake as directed in recipe.

To Bake Blind (without filling):

Cut out a 12-inch (30 cm) circle of aluminum foil or parchment paper.
Fit into pastry shell. Fill with pie weights or dried beans (lima,
kidney, etc.).

Bake on lower rack of a preheated 425 degrees F (220 degrees C) oven
10 minutes.

Cool 5 minutes, then remove beans. Lower heat to 350 degrees F (180
degrees C) and bake 15 to 20 minutes longer or until golden.