Wednesday, May 4, 2011

Perfect Pastry Crust

Does making your own pastry crust sound intimidating? Are you tired of buying crusts from the grocery store that turn out soggy and flavorless? I call this recipe the "Perfect Pastry Crust", because it is a no fail recipe. You know how I love those! This is the perfect crust for everything from chicken pot pie to apple pie. You get such a nice golden, flacky crust! And this is without using cans of shortening or butter, which is so common in most recipes. Canola oil is a lighter, healthier choice and the results are much better and it is so easy to make! The crust comes together within a few minutes. So don't let making your own crust intimidate you. Try it and you'll never buy it again:-)

Perfect Pastry Crust

3 cups flour
1 tsp salt
1 cup canola oil
1/2 cup and 1 tbsp ice water

In a large bowl whisk together the flour and salt. Then add the oil and ice water and blend on medium speed with a hand mixer until the mixture is well blended and light in color (should take less than 1 minute).

Divide the dough in half (dough will be oily).

Roll each piece between two pieces of plastic wrap.

Makes 2, 9 inch pastry crusts

**Helpful Note**

If you are making this crust for a dessert, add 1 tsp of sugar to the flour and salt.

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