Name: Sunflower Oil Shortcrust (trans fat free)
Prep time: 10 min
Total time: 10 min
Yield: One 23-cm (9-inch) pie shell
Ingredients: 1 1/2 cups (375 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking powder; 3 tablespoons (45 ml) sugar (for a sweet pie); 1 teaspoon (5 ml) vanilla extract (for a sweet pie); 3 tablespoons (45 ml) ice water, approximately; 1/4 cup (60 ml) canola or sunflower oil; 1 egg, lightly beaten

Ingredients

1 1/2 cups (375 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking powder
3 tablespoons (45 ml) sugar (for a sweet pie)
1 teaspoon (5 ml) vanilla extract (for a sweet pie)
3 tablespoons (45 ml) ice water, approximately
1/4 cup (60 ml) canola or sunflower oil
1 egg, lightly beaten

Preparation

In a bowl, combine the dry ingredients and make a well in the centre. Add the remaining ingredients and cut in with a knife; blend well. Shape into a ball and cover the dough with plastic wrap. Refrigerate for 1 hour before rolling out.

Note from Ricardo

When I prepare this dough for a savoury pie, I use sunflower oil. Canola oil, a more neutral oil, is perfect for sweet pies; when made with a little sugar and vanilla extract added in, this makes the recipe even better.

Sunflower Oil Shortcrust (trans fat free)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note