Whole Wheat Canola Oil Pastry
Quick, Nutty, and Delicious – A Perfect Base for Pies
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 pie shell
This Whole Wheat Canola Oil Pastry is a wonderfully quick and easy option that doesn’t require chilling before rolling. Its slightly nutty flavor, courtesy of the whole wheat flour, makes it the ideal base for a range of sweet or savory pies. Not only is it a healthier alternative to traditional butter-based crusts, but the addition of canola oil ensures a smooth, flaky texture every time. I discovered this gem at the Canadian Living booth during the Good Food Festival in Toronto, and it’s quickly become one of my go-to pastry recipes for everything from fruit-filled delights to savory quiches. With minimal ingredients and just 15 minutes of prep, this is a perfect choice for a busy weeknight or a last-minute dessert!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 1 3/4 cups |
| Salt | 1/2 tsp |
| Canola oil | 1/2 cup |
| Water (cold) | 3 tbsp (or as needed) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1675.5 kcal |
| Total Fat | 112.9 g |
| Saturated Fat | 8.4 g |
| Cholesterol | 0 mg |
| Sodium | 1174.1 mg |
| Carbohydrates | 152.4 g |
| Dietary Fiber | 25.6 g |
| Sugars | 0.9 g |
| Protein | 28.8 g |
Instructions
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Prepare the dry ingredients: Start by whisking together the whole wheat flour and salt in a medium-sized bowl. This helps to evenly distribute the salt throughout the flour for a balanced flavor.
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Add the oil: Pour in the canola oil, then use a fork to stir the mixture until it forms a crumbly texture. The oil should be absorbed by the flour, creating small, pea-sized clumps.
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Incorporate water: Begin adding the cold water, one tablespoon at a time. Stir gently with the fork after each addition. The goal is to add just enough water to bring the dough together without making it too sticky. You’ll know it’s ready when the mixture starts to clump into a rough ball.
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Roll the dough: Gather the dough into a loose ball and place it between two sheets of waxed paper. To avoid mess, I recommend using the inside of an empty cereal box as a makeshift rolling surface, which is both eco-friendly and effective. Roll the dough out to about a 13-inch circle, ensuring it’s even and smooth.
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Fit the dough into your pie dish: Carefully peel off the top sheet of waxed paper, then flip the dough into a 9-inch pie plate. If necessary, patch any cracks or tears with excess dough, pressing the edges to fit the plate. Use your fingers to press the dough down firmly, ensuring it’s snug against the sides and bottom.
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Trim and decorate: Trim any excess dough hanging over the edges of the pie plate. Then, use a fork to gently press the edges to create a decorative border. This not only adds visual appeal but also helps to anchor the crust while baking.
Additional Tips
- This pastry can be used for both sweet and savory pies, making it a versatile choice for any occasion.
- The dough doesn’t require chilling, so you can go straight from prep to rolling without the usual waiting time, making this an incredibly time-efficient option.
- For added richness, you can substitute half of the canola oil with melted coconut oil or olive oil, though it will slightly alter the flavor.
Love With Recipes Tip: Pair this crisp, nutty crust with a tangy rhubarb filling for the perfect summer dessert! It’s also an excellent base for quiches, savory pies, or even hand pies. Whatever you choose, this pastry will provide a satisfying crunch and nutty flavor that complements any filling beautifully.
