Although oil pastry lacks the flaky tenderness of butter pastry, it has its own charms, among them good taste, a grainy personality and a healthy profile. I like to prepare it in the food processor, which makes for easy and thorough blending of the flour and oil. The periodic breaks in processing help ensure more uniform mixing because the processor tends to pack the dough in the bottom of the bowl. For best results, always roll out oil pastry between two sheets of lightly floured wax paper. Be sure to lightly oil the pie pan to help prevent sticking.
- 1/8 of shellServings
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 2 Tbs. sugar
- 1/2 (scant) tsp. salt
- 5 Tbs. mild-flavored olive oil or canola oil
- 5 Tbs. ice-cold water
- In food processor, combine both flours, sugar and salt and pulse to mix. With machine running, add oil in thin, steady stream, about 5 seconds. Remove lid and fluff mixture with fork. Replace lid and pulse again 1 to 2 seconds.
- Put ice water in measuring cup. With machine running, add 3 tablespoons water in 3-second stream. Stop machine at once, remove lid and fluff again with fork. Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
- Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula. Gently knead 2 or 3 times into ball. Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges. Wrap in plastic wrap and refrigerate 30 to 60
- minutes before rolling. Unlike like a butter pastry, dough won’t become very firm; this is primarily a rest to ensure easy rolling.
- Serving Size: Makes 9-inch deep-dish shell
- Calories: 183
- Carbohydrate Content: 24 g
- Fat Content: 9 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 134 mg