7/27/2019 Pastry-facts Scribd 4

1/1

"If you are reluctantto handle or roll yourpiecrust, this recipewill change your life.It only takes a fewminutes to toss all theingredients togetherand then press themin place with your fin-gertips. No overhan-dling, no rolling, notoughness - no fail:the textures is tender,crisp and slightlyflaky, with an excel-lent taste. Even achild can do this withease.

This reduced fatrecipe contains zerocholesterol and com-pared with an all-but-ter crust about oneseventh the saturatedfat. Canola oil is, ofcourse, 100 percentfat, but is high inmonounsaturates,which are heart-healthy".Susan G. PurdyAuthor The Perfect Pie

No Rolling Pin Pastry

Yield: For one 9 or 10 inch pie shell plus pastry decora-tions or one 11 inch tart shell: for a two-crust 9 inchwith extra pastry decorations make 112 times the recipe(3 cups of flour).

2 cups unsifted 500 mLall-purpose flour

1 tsp salt 5 mL1 tsp granulated sugar 5 mL23 cup (scant) canola oil 150 mL3 Tbsp skim or low fat milk, 45 mL

or as neededIn a mixing bowl or directly in the pie plate, tosstogether the flour, salt and sugar. Add the canola oiland milk (or stir them together first in a cup), then tossthem with the flour mixture using a fork or your fin-gertips. As soon as the dough looks clumpy and holdstogether, press it out in an even layer in the bakingpan. You can also cover the dough with plastic wrapand press it out in the plastic. Build up a thicker doughlayer on the rim and flute or pinch into scallops.

If making a two-crust pie, roll out the top crust betweentwo sheets of lightly floured wax paper. Peel off onesheet, position the crust over the filling, and peel offthe backing paper. Cut steam vents and bake as direct-ed in the recipe.

Recipe fromThe Perfect Pie by Susan G. Purdy 2000, published by

Broadway Books.

Per 1 Serving:CALORIES 278.4FAT 18.5 g (S: 1.3 g, M: 10.7 g,P: 5.5 g)CHOLESTEROL 0.1 mgPROTEIN 3.4 gCARBOHYDRATE 24.6 gFIBER 1.0 gIRON 1.5 mgSODIUM 292.3 mgCALCIUM 12.0 mg

Tourtire

2 lb medium ground pork 1 kg1 lb extra lean ground beef 500 g14 medium onion, grated 141 cup water 250 mL12 tsp each salt & pepper 2 mL14 tsp each ground allspice 1 mL

& nutmegpinch ground cloves

1 cup peeled & grated potato 250 mLpastry for two double crust 9-inch pies

There is enough filling for two meat pies. In a heavybottom pot, place meat, onion, water, salt and pepper.Bring to the boil and reduce heat to medium. Cook untilmeat is well cooked, and no pink remains. Add allspiceand nutmeg, plus a very small pinch of cloves. Mix welland taste. Add more salt if needed. Place bottom piecrusts in pie plates. Spread half of the grated potatoover each pie crust. Sprinkle with salt. Top with 3 cups(750 mL) of meat mixture. Place second crust overentire mixture. Seal edges and cut vents into top pastryto allow steam to escape. Bake 8-9 inch meat pie in a400F (200C) oven for 15 minutes; reduce oven heatto 350F (180C) and bake for another 35 minutes.Remove pie from the oven and allow cooling for 5 min-utes prior to cutting and serving.

Per 1 Serving:CALORIES 905.8FAT 63.7 g (S: 15.6 g, M: 32 g,P: 11.1 g)CHOLESTEROL 125.3 mgPROTEIN 38.6 g

CARBOHYDRATE 42.5 gFIBER 2.1 gIRON 5.0 mgSODIUM 697.4 mgCALCIUM 47.0 mg

Saskatoon Berry Pie

3-4 cups saskatoons 750-1000 mL1 Tbsp lemon juice 15 mL23 cup granulated sugar 150 mL14 cup tapioca or 50 mL

all-purpose flourThis recipe makes enough for one pie but is easily dou-bled or tripled! Combine saskatoons, lemon juice, sugar

and tapioca in a large bowl. Arrange saskatoon mixturein unbaked pie shell. Cover with top crust. Bake for 15minutes at 425F (220C), then reduce heat to 350F(180C) and bake for 35 minutes. Enjoy!

Per 1 Serving:CALORIES 539.3FAT 27.7 g (S: 2 g, M: 16.1 g,P: 8.3 g)CHOLESTEROL 0.1 mgPROTEIN 5.6 gCARBOHYDRATE 68.3 gFIBER 3.4 gIRON 2.4 mgSODIUM 443 mgCALCIUM 23.5 mg

Canola Cooks! / Pastry

Canola

Cooks!/Pastr

y

For further information,contact us at:

CanolaInfoBox 1645Lloydminster, SaskatchewanS9V 1K6 Canada306.387.6610306.387.6637 Faxcanola@canolainfo.org

www.canolainfo.org

In Saskatchewan,306.387.6610 P306.387.6637 Fdorothy@canolainfo.orgwww.canolainfo.org

In Alberta,780.454.0844 P780.465.5473 Fsimone@canolainfo.org

In Manitoba,204.982.2100 P204.942.1841 Fellen@canolainfo.orgadmin@canola-council.org

www.canolainfo.org