Whole Wheat Oil Shortcrust Pastry
By Aden B. at Pantry Twenty.
Produce:
- none
Pantry/Fridge:
- whole wheat flour
- olive/macadamia oil, apple cider vinegar, coconut sugar (optional)
- salt
Makes a double crust (top & bottom) for 1 pie (23 cm / 9 in.)
or a crust for 1 galette (26 cm / 10 in.)
or equivalent to 3 store-bought pastry sheets
Ingredients
- 1/2 cup olive oil or macadamia oil*
- 2 cups (300 g) whole wheat flour
- 1/2 tsp fine salt
- 1 Tbs coconut sugar (optional)
- 1/3 cup cold water, more as needed
- 1 tsp apple cider vinegar
Instructions
1. Have some water chilling in the fridge before you start. Measure 1/2 cup oil, then pour into a freezer-safe container. Leave in freezer for approximately 1 hour until it has a very thick, gooey consistency (can be scooped out using a spoon) and looks cloudy (not translucent). If left in the freezer too long, it may become completely solid and will need to be thawed for about 5 min before using.
2. When the oil is ready, make the dough. Combine 2 cups (300 g) flour and 1/2 tsp salt (and 1 Tbs sugar, if using) by pulsing in a food processor or by hand using a whisk in a large mixing bowl. Scoop out the frozen, gooey oil from its container into the food processor or mixing bowl. Pulse in the food processor briefly or cut oil into flour using a fork, to achieve a texture like coarse breadcrumbs.
3. Mix together 1/3 cup chilled water from the fridge and 1 tsp apple cider vinegar. If using a food processor, gradually pour it through the lid hole and pulse until dough just comes together. If making dough by hand, sprinkle over contents in the mixing bowl and combine using your hands until dough just comes together. If needed, add more cold water 1 tsp at a time and mix until it comes together.
4. Dump the dough onto a pastry mat or sheet of baking paper. Shape into a smooth and firm ball using your hands (don’t overwork the dough), then divide into the required number of portions**. Shape each portion into a disc, then wrap each disc in cling wrap or reusable wraps/bags. Leave in refrigerator for at least 30 min before using***.
Notes:
* Macadamia oil is suitable for both sweet and savoury fillings. Light/refined olive oil is also suitable for both sweet and savoury. Extra virgin olive oil is best suited to savoury fillings only.
** If making a double crust pie, shape dough into 2 discs, with one being slighter bigger than the other (top & bottom crust). If making mini pies, hand pies or similar, shape dough into 2 discs of equal size (so that you can work with half of the dough while the other half stays cold in the fridge). If making a large galette, shape dough into 1 disc.
*** Chilling it makes the dough easier to roll out and cut into shapes, such as when making a top crust. You can go straight to working with the dough (without chilling it) if making a pie with bottom crust only, as no rolling is required. Simply shape and press the dough into the pie dish using your hands.
You might also like these recipes:
