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Whole Wheat Canola Oil Pastry

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“I got this recipe from the Canadian Living booth at the Good Food Festival in Toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my Rhubarb Crumble Pie (#91390)! Since it doesn't use butter, you don't need to chill it before rolling out.”
1 pie shell

Ingredients Nutrition


  1. Whisk flour& salt together.
  2. Pour in oil; stir with fork to form a crumbly paste.
  3. Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
  4. Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
  5. Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.

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