This crisp, nutty-tasting pastry is particularly nice with the Rhubarb Crumble Pie. Since it doesn't use butter, you don't need to chill it before rolling out. If the crust begins to brown too much while baking, shield it with strips of foil.
- Portion size 10 servings
- Credits : Canadian Living Magazine: May 2004
- 1 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 3 tablespoons ice water
MethodIn bowl, whisk whole wheat flour with salt.
Pour in oil; stir with fork to form crumbly paste.
Drizzle in water, 1 tbsp (15 mL) at a time, stirring with fork just until pastry clumps together.
Gather pastry together and place between sheets of waxed paper; roll out to 13-inch (33 cm) circle.
Fit pastry into 9-inch (23 cm) pie plate, pressing and patching as necessary; trim edge and press with tines of fork.
Makes one 9-inch (23 cm) pie crust, enough for 8 to 10 servings.
Nutritional facts Per serving: about
- Sodium 116 mg
- Protein 3 g
- Calories 168.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
- Iron 6.0
- Folate 3.0
- Calcium 1.0