Recipes to freeze
Basic Pastry Dough (Pie Crust)
Preparation
10 minutes
Cooking
NA
Portions
Make 1 crust
Food storage
For immediate use in a quiche, meat pie or dessert pie. Crust freezes well in a foil pie pan.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFIngredients
- 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
Preparation
- 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) Tip: 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.
