E
verybody loves pies.
Agreed.
But where we disaggree is
on what type of pie crust we love.
Some of us are in the ‘super flaky’
shortening camp while others swear
by the ‘rich taste’ of butter.
We decided to try for ourselves.
First, we replaced the bad-for-you
saturated fats with the goodness
of canola oil. Then we test-drove
three crust recipes in three delicious
pies. Here’s what we found:
RECIPE #1
Rich & Flaky
2-1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
2/3 cup canola oil, chilled in freezer
for 2 hours or overnight*
1/2 cup ice water
1 egg, beaten slightly
1 Tbsp vinegar
1. In a food processor, add flour, salt,
and baking powder. Pulse once or
twice to combine ingredients.
2. Add cold/frozen canola oil. Pulse
again once or twice.
3. Combine water, egg and vinegar in
a small bowl.
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4. With food processor running, pour
liquid ingredients through the chute.
Turn off machine as soon as ingredients
are mixed, about 10 seconds.
5. Turn dough out onto floured board.
Divide dough in half. Use immediately
or wrap each dough ball in plastic
wrap and refrigerate until ready to use.
Makes 2 - 9” pie crusts
*Freeze until it’s opaque and congealed but still
somewhat soft, like the consistency of slightly melted
sorbet. If it’s over-frozen, ]8