Using frozen canola oil in pastry-making results in an extremely tender pastry with a slightly grainy texture. The frozen canola oil mimics solid fats, which are typically used in pastry making. How cool is that?
When making pastry with frozen canola oil be sure to freeze it for a minimum of 3 hours (for semi-solid) or overnight (for solid). Either stage will give you a delicious result. Pastry made with frozen canola oil is best used immediately.
Basic Canola Oil Pie Dough Pastry Recipe
- 2 1/2 cups all-purpose flour (625 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp baking powder (2 mL)
- 2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL)
- 1/2 cup ice water (125 mL)
- 1 egg, beaten slightly (1 )
- 1 Tbsp vinegar (15 mL)
- In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
- Add cold/frozen canola oil. Pulse again once or twice.
- Combine water, egg and vinegar in a small bowl.
- With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
- Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.
Not into pie perfection? Try a galette!
What is a galette? Basically, it is a round, flat, free-form pastry. Meaning, it’s the easiest variation of a pie that you’ll ever make! While simple to make, you won’t compromise on flavour or presentation. Embrace the perfectly imperfect and try your hand at a galette.
Still not convinced? Watch our Apple Galette video below.