EatInEatOut Fall 2014 - Page 34

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. 34 WWW.EATINEATOUT.CA 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