Basic Pastry Dough
(makes two 9-inch single crusts)
| 2 2/3 | cups (350 g) unbleached all-purpose flour |
| 1 | teaspoon (5 ml) grated lemon zest |
| 1/4 | teaspoon (1.25 ml) salt |
| 1/2 | cup (120 ml) canola oil |
| 6 | tablespoons (90 ml) ice water |
| 1 | tablespoon (15 ml) cold skim milk |
- In a large bowl, combine flour, sugar, lemon zest, and salt. Add the oil and using a pastry blender or two knives, cut the oil into the flour until the mixture resembles small crumbs.
- Sprinkle the mixture with the water and milk, tossing lightly with a fork. Gather the dough with your hands and pinch off 1/4 cup (90 g) of the dough; wrap in plastic wrap and refrigerate. Divide the remaining dough into 2 equal portions.
- Using the back of a spoon or your fingers, press or pat the remaining dough portions evenly into two 9-inch (23 cm) pie pans, evenly covering the bottom, sides, and rim of the pans and taking care not to pat too much dough in the corners.
- Crimp the rim by pinching the dough into a fluted pattern with your fingers or pressing the floured tines of a fork onto the dough. Chill the pastry shell for at least 30 minutes before filling.
- Roll out the refrigerated dough between two sheets of lightly floured waxed paper to 1/8 inch (.5 cm) thickness. Using a sharp knife, cut the dough into small leaf shapes, lightly scoring the dough to represent the leaf veins. Transfer leaves to a nonstick baking sheet and bake at 375°F (190°C) for 12 to 15 minutes, until golden brown. Cool and use as directed.
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