Sunday, April 22, 2007

steps to rhubarb pie: canola crust

Step 4. This is Lawrence's canola crust (my Dad). No trans fatty acids, no saturated fats. FOr true 'slow food', you have to make your own crust. Also, it's better and better for you.

It's made from:
3 1/4 cups sifted flour (410 grams of flour)
1/2 teaspoon salt (I use 'lo salt')
3/4 cup canola oil (for savory pie such as a vegetable pie, I use olive oil)
3/8 cup skim milk.

Step 5. I like to use chopsticks to mix it up. Today the consistency was perfect.

Step 6. Roll it out between 2 sheets of wax paper. This is best done using a very old rolling pin (no new stuff here), such as Iva May Alcorn's birds-eye maple rolling pin here. It's also best to use an estate sale pie pan, not the disposable aluminum type.
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