Preparation time 10 minutes
Cooking time —
Make 1 crust
Storage For immediate use in a quiche, meat pie or dessert pie. Crust freezes well in a foil pie pan.
Kitchen tools 9-inch pie plate (glass or foil), measuring cups and spoons, rolling pin, wooden spoon, large bowl.
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
250 ml (1 cup) all-purpose flour
2.5 ml (½ tsp) baking powder
Salt and pepper to taste Don’t add pepper if the crust will be used for a dessert pie.
60 ml (¼ cup) canola oil
60 ml (¼ cup) cold water
- In a large bowl, combine flour, baking powder, salt and pepper.
- Add oil and water. Mix with fingers until the dough has a smooth and even texture.
- With your hands, form the dough into a flat disk about 5 cm thick.
- Roll out from the centre with a rolling pin until the dough is about 35 cm in diameter (3 to 4 mm thick)
You can also use a clean, empty wine bottle (or any other bottle) to roll the dough.
- Use the rolling pin to lift the disk and place it in the pie plate. Trim and pinch the edges.
- Use immediately or freeze in a foil plate for use later.