WHOLE WHEAT CANOLA OIL PASTRY
I got this recipe from the Canadian Living booth at the Good Food Festival in Toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my Rhubarb Crumble Pie (#91390)! Since it doesn't use butter, you don't need to chill it before rolling out.
Provided by CountryLady
Categories Dessert
Time 15m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Whisk flour& salt together.
- Pour in oil; stir with fork to form a crumbly paste.
- Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
- Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
- Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Nutrition Facts : Calories 1675.5, Fat 112.9, SaturatedFat 8.4, Sodium 1174.1, Carbohydrate 152.4, Fiber 25.6, Sugar 0.9, Protein 28.8
WHOLE-WHEAT BISCUITS
Make and share this Whole-Wheat Biscuits recipe from Food.com.
Provided by mielhollinger
Categories Breads
Time 35m
Yield 10 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Whisk together the flour, baking powder, and salt in a large mixting bowl.
- Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
- Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
- (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
- Knead it gently 20 to 25 times.
- Then smooth it into a ball.
- Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
- Push the center straight down into the dough without twisting it.
- Reroll and recut the scraps of dough.
- Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
- Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
- Do not overbake.
- Serve hot or warm.
WHOLE WHEAT OLIVE OIL PIE CRUST
From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/ Not at all flaky but tender and tasty. Perfect for Quiche!
Provided by Yummy Tummy
Categories Dessert
Time 40m
Yield 1 Double crust pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
- Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
- Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.
Nutrition Facts : Calories 287.3, Fat 18.9, SaturatedFat 2.6, Sodium 337.3, Carbohydrate 27.1, Fiber 4, Sugar 0.1, Protein 5
OIL PASTRY
I got this one from my Mother-in-law a few years back, she swears by this crust! I tried it and was totally sold on it. It's the flakiest pie crust I've ever tried.
Provided by Jenni Loves Ryry
Categories Pie
Time 15m
Yield 1 single crust pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- mix flour, salt, and oil together until well mixed.
- add in water a little at a time until mixture becomes a ball.
- roll out to size of pie, and you're done!
- bake at 400 degrees for 5 minutes before you add the filling.
Nutrition Facts : Calories 293.3, Fat 18.5, SaturatedFat 2.4, Sodium 390.1, Carbohydrate 27.8, Fiber 1, Sugar 0.1, Protein 3.8
PERFECT OIL PASTRY
This is an oil pastry that really "works." It's easy, tasty and cholesterol free...and flaky. Pay attention to the detailed technique...and it will turn out perfect!
Provided by Po Valley Indian
Categories Dessert
Time 15m
Yield 2 crusts, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
- Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
- Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
- Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
- Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
- Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
- Periodically do the following:.
- peel off the top piece of wax paper, then lay it gently back on top of the crust.
- using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
- Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
- Use the same technique to roll the top crust.
- As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
- OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
- Bake according to your pie directions.
- BON APPETIT!
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WHOLE WHEAT OLIVE OIL CRUST - LETTY'S KITCHEN
From lettyskitchen.com
4.1/5 (38)Total Time 10 minsCategory ComponentCalories 167 per serving
- Whisk the flour and salt together in a medium bowl. In a smaller bowl, whisk the oil with the water until light in color, about 15 seconds. (I use a fork right in the liquid measuring cup. Immediately and all at once, pour the mixture over the flour and stir with a fork until all of the flour is mixed with the liquids.
- Work gently with your hands until the dough holds together. (Add a bit more water, a teaspoon at a time, if needed, but be careful--too much moisture takes away from the flaky texture. Know that the dough will always be crumbly but will become a beautiful pastry once in the pan. )
- Press the dough evenly on the bottom and up the sides of a 9-inch fluted tart pan with a removable rim, patching in the thin spots with dough you pull from where there is more. Use your thumb to break off the excess dough at the top edge, and make sure there is ample dough up the sides for study edges.
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