cold canola oil key to pie dough

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Foolproof Flaky Pie Dough

 

Recipe By :Fran Costigan in Yoga Journal

Serving Size : 8 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup Whole-wheat pastry flour

3/4 cup unbleached white flour

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 cup very cold canola oil -- see prep note

1 teaspoon lemon juice

or apple cider vinegar

1/4 cup ice water -- to 1/3-cup

 

PREP NOTE: Put the canola oil in a jar. Chill in the freezer for 30 minutes.

Preheated 400-degree oven. Parchment paper. Rolling pin. Pie plate or baking

sheet. Cooling rack. Put ice in water and allow to chill.

 

1. Sift flours, salt, and cinnamon into a medium bowl. Stir with a wire whisk to

mix and aerate.

 

2. Drizzle the cold oil over the flour, tossing and mixing with a rubber spatula

until oil is coated with flour. Do not break up the irregular clumps that form.

These clumps of fat are equivalent to the solid shortening in conventional

piecrust and produce a flaky crust. Mix lemon juice or vinegar into 1/4-cup ice

water and gently stir the liquid into the flour. Slowly add just enough

additional water to form a rough dough.

 

3. Transfer the dough onto a large piece of plastic wrap and enclose the dough.

Press the dough package into a flat disk, round or oval depending upon your

recipe. Refrigerate dough for 30 minutes or up to 4 hours.

 

4. Unwrap the chilled dough and place between 2 large pieces of parchment paper.

Roll from the center out; turn dough 45F and repeat. After one full turn,

carefully release the top paper, turn dough over, release the paper and repeat

until dough is even and thin (1/8-1/4 inch thick), proper shape and size. If

dough softens or shrinks back, chill.

 

If you are making a freeform galette or rustic pie, leave the rolled dough in

the parchment paper, cover with plastic wrap, and refrigerate for 30 minutes or

up to 4 hours. To fit the dough into the pie plate, carefully remove the top

piece of parchment. Slip your hand underneath the parchment, lift and center it

over the pie pan. Turn the parchment over and use it as a carrier to ease the

dough in. Cover the surface of the dough with plastic wrap and refrigerate for

at least 30 minutes before filling and baking.

 

VARIATIONS: Make shapes such as leaves, stars, letters, from the dough using a

sharp knife, or specialty cutters. Put the shapes on a cookie sheet and chill

before baking. Brush the shapes lightly with maple syrup, barley malt, and water

(50-25-25) and bake at 400F on a parchment-lined cookie sheet until lightly

brown and crisp. Arrange the baked designs decoratively on top of a baked pie.

Both raw and baked dough can be stored in the freezer in a covered container.

 

[Copyright Fran Costigan from Great Good Desserts Naturally ISBN 0-9673108-0-6

(The Book Publishing Company, P.O. Box 99, Summertown, TN 38483; 800-695-224;

vegiecake)]

 

Description:

" dough for one 9-inch pie or 12-inch freeform galette "

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 136 Calories; 7g Fat (45.1% calories from

fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 118mg

Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 1/2 Fat.

 

NOTES : Drizzling cold oil into flour replaces conventional solid shortening in

this flaky pie crust.

 

Nutr. Assoc. : 1646 0 0 0 244 0 0 0