No Rolling Pin Pastry

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 1 single crust pie shell

Comments: If you are reluctant to handle or roll your pie crust, this recipe will change your life. It only takes a few minutes to toss all the ingredients together and then press them in place with your fingertips. No overhandling, no rolling, no toughness - no fail: the textures is tender, crisp and slightly flaky, with an excellent taste. Even a child can do this with ease. This reduced fat recipe contains zero cholesterol and compared with an all-butter crust about one seventh the saturated fat. Canola oil is, of course, 100 percent fat, but is high in monounsaturates, which are heart-healthy.

Ingredients: 2 cups unsifted all-purpose flour 1 tsp. salt 1 tsp. granulated sugar 2/3 cup (scant) canola oil, or vegetable oil 3 tbsp. skim or low fat milk, or as needed Yield: For one 9 or 10 inch pie shell plus pastry decorations or one 11 inch tart shell: for a two-crust 9 inch with extra pastry decorations make 1-1/2 times the recipe (3 cups of flour).

Instructions: 1. In a mixing bowl or directly in the pie plate, toss together the flour, salt and sugar. Add the canola oil and milk (or stir them together first in a cup), then toss them with the flour mixture using a fork or your fingertips. As soon as the dough looks clumpy and holds together, press it out in an even layer in the baking pan. You can also cover the dough with plastic wrap and press it out in the plastic. Build up a thicker dough layer on the rim and flute or pinch into scallops. 2. If making a two-crust pie, roll out the top crust between two sheets of lightly floured wax paper. Peel off one sheet, position the crust over the filling, and peel off the backing paper. Cut steam vents and bake as directed in the recipe. Yield: For one 9 or 10 inch pie shell plus pastry decorations or one 11 inch tart shell: for a two-crust 9 inch with extra pastry decorations make 1-1/2 times the recipe (3 cups of flour). Recipe from The Perfect Pie by Susan G. Purdy © 2000, published by Broadway Books.

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