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.
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