Ingredients
BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY
This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter. Pure (rather than extra-virgin) olive oil makes an excellent baking fat.
Note: It is important to use half pastry flour.
One 9 or 10" crust:
1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour
OR
1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour
3/8 tsp. each baking powder, sugar and salt
3 T. soy or nut milk mixed with 1/2 tsp. lemon juice
3 T. oil
Two 9 or 10" crusts:
7/8 c. white cake or pastry flour plus 1 c. wholewheat flour
OR
7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour
3/4 tsp. each baking powder, sugar and salt
6 T. soy or nut milk mixed with 1 tsp. lemon juice
6 T. oil
Preparation
Mix the dry ingredients in a bowl. In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with the oil. Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball. If it’s too dry, add cold water just a few drops at a time until it holds together. Don’t over-mix or the pastry will be tough.
If made ahead of time, place dough in a plastic bag and refrigerate it until you’re ready to roll it out (several hours or even several days). Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles). To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.
