1 1/2 cups cold unbleached white pastry flour
3/4 tsp. salt
1/2 cup cold canola oil
3-6 tbsp. cold nut milk, non-dairy milk, or ice water
1). Combine flour and salt, mix well. Place in a large mixing bowl. Drizzle in the canola oil (it will be very thick), while gently stirring with a fork, until the mixture resembles coarse meal.
2). Stir in nut milk, non-dairy milk or ice water, 1 tablespoon at a time, just until the dough holds together.
3). With your hands, quickly form the dough int a ball, handling it as little as possible. With rolling pin, roll ball of dough out into a circle, approximately 11-12 inches in diameter and 1/8-inch thick.
4). Place rolled out pie dough in a 9-inch pie plate and use right away.
To Prebake or Fully Bake the Crust
To prebake the crust (for pies that will be filled and then baked), place in a preheated 400 degree F (200 C) oven for about 12 to 15 minutes, or until it turns a deep golden brown. Remove from the oven and cool before filling.
To fully bake the crust (for pies that will be filled and chilled, or baked very briefly), place in a preheated 400 degree F (200 C) oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow to cool before filling.
Notes: All of the ingredients need to be very cold in order for the crust to turn out correctly. The flour and nut milk, non-diary milk or water can go in the refrigerator, while the canola oil should be placed in the freezer for 30 minutes to an hour before use.
Makes 1 (9-inch) single crust
Date: December 30, 2003