Canola Oil Shortcrust
Canola Oil Shortcrust
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  • 2 cups (500 ml) unbleached all-purpose flour
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 cup (60 ml) cold water
  • 1 tablespoon (15 ml) honey
  • 1/2 cup (125 ml) very fresh canola oil
  • Preparation
  • In a large bowl, combine the flour and salt. Set aside.
  • In a measuring cup, combine the water and honey. Add the oil. Pour over the dry ingredients and stir with a fork until the flour is just moistened, no more. Press the mixture into two 2.5-cm (1-inch) thick discs.
  • Roll each disk of dough between two sheets of parchment paper. Use this pastry to make a pie or to line two pie plates. Flute the edges of the pie.
  • To blind bake a pie crust, prick the entire surface of the dough with a fork and bake in a 220 ˚C (425 ˚F) preheated oven for 8 to 10 minutes or until lightly browned.
  • Description
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