EatInEatOut Fall 2014 - Page 43

RECIPE #3 The Flakiest 2-1/2 cups all-purpose Flour 3/4 tsp salt 2/3 cup canola oil, chilled in freezer for 2 hours or overnight* 4 Tbsp ice water 1 Tbsp cider vinegar 1. Whisk together the flour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about 1/2” appear. 2. Mix water with vinegar, add by tablespoon until it begins to form a soft dry ball – do not overmix. 3. Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. THE RESULTS: I’m going to be honest, this is the pie crust for me. Light, very flaky and melt-in-your mouth. TEXTURE: Light, high flake, tender DIFFICULTY: 3 ot of 5. I chose to cut in the canola oil by hand, but you can use a food processor if you like. TASTE: A neutral flavour that works well with any fruit pie. Just as tasty many days later when stored in the refrigerator. 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, that’s ok, just let it thaw a bit so that you can work with it. WWW.EATINEATOUT.CA 43