Minute Magic Pastry

Here’s another recipe from my well-used, and rather oily,  ”Cooking with St. Lawrence Corn Oil.” The recipe booklet was published by St. Lawrence Starch, probably in the early ’70s, right here in Mississauga.

Earlier this year I posted the tea biscuit recipe from that booklet, and this time it’s a no-fail corn oil pastry. The chef likes to make tortière for Christmas Eve, and uses this pastry.

Minute Magic Pastry

Makes 2 – 9″ pie shells or 1 – 2-crust 9″ pie

2 cups plus 2 Tbsp. sifted All-Purpose Flour
1 tsp. Salt
2/3 cup corn oil (Scant)
4 Tbsp. Water

For a single 9″ pie shell – make up half the recipe.

  1. Preheat oven to 450°F. for pie shells, 425°F. for covered pie, unless recipe for filling states otherwise.
  2. Measure flour into bowl. Stir in salt.
  3. Blend in corn oil thoroughly, using a fork.
  4. Sprinkle all the water over mixture – mix until dough begins to come away from sides of bowl. The pastry may look very moist.
  5. Press dough firmly into a ball. Divide in half.
  6. For lower crust, immediately roll one piece of the pastry between two pieces of waxed paper. (Wipe table with a damp cloth to anchor the paper firmly during rolling).
  7. Peel off top paper.
  8. To transfer dough to pie pan, fold pastry in half with waxed paper on inside of fold, lift it into centre of pan and then unfold.
  9. Peel off waxed paper. Fit pastry evenly in the pan.
  10. For a 2-crust pie, trim bottom crust at edge of pie plate.
  11. For pie shells, trim pastry ½ to 1-inch beyond edge of pie plate; fold edge under and flute; prick well.
  12. Bake pie shells 10 to 14 minutes at 450°F.

2-crust pie

  1. For 2-crust pie, immediately roll out top crust as above.
  2. Remove top waxed paper and cut steam vents. Fill pie.
  3. To transfer dough to pie pan, fold pastry in half with waxed paper on inside of fold, lift it into centre of filled pie and then unfold.
  4. Peel off waxed paper. Trim pastry 1/2-inch larger than edge of lower crust.
  5. Fold edge of top crust under edge of lower crust, press and flute to seal.
  6. Bake 30 to 45 minutes at 425°F. or according to filling directions.

To Make Lattice Crust:

  1. Roll out top crust as above. Remove top sheet of waxed paper.
  2. Set aside to use as the base on which to weave the lattice crust.
  3. Cut pastry in 1/2-inch wide strips.
  4. Loosen with a knife or spatula and arrange 5 or 6 strips, 1-inch apart on the waxed paper, the longest in the centre.
  5. Lift alternate strips back on themselves and lay one of the so-far-unused strips across at right-angles to the parallel strips.
  6. Unfold folded-back strips over right-angled strip and lift strips on either side of them back on themselves, ready for the next strip of pastry to be placed across at right-angles.
  7. When lattice is complete, press lightly where the strips cross, and press the ends lightly to the paper.
  8. Holding the ends of the strips to the waxed paper, lift paper from the side farthest away and place lattice-side-down over filling.
  9. Press where the strips join the edge of the bottom crust and peel off waxed paper carefully.
  10. Trim even with edge. Lay remaining strips around edge of pie to cover ends of lattice.
  11. Flute. Bake fruit pies at 450°F. for 15 minutes then at 375°F. for an additional 20 to 25 minutes or according to filling directions.
  12. Cover edges of pie with aluminum foil when golden brown to prevent burning.
  13. Allow pie to cool at least 1 hour before serving.
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9 Responses to Minute Magic Pastry

  1. HJ says:

    Hi there! I’ve had so much fun perusing your great site! I found my way here because a friend is looking for the Rice Salad recipe from the “Cooking with Corn Oil” booklet. Is she correct that this recipes appears there?

    I’ll be back often–I love cooking blogs!

    • saugablog says:

      Thanks! I’m glad you like the blog. There’s no Rice Salad recipe in my copy of Cooking With Corn Oil. Perhaps it was added in a later version. The only rice dish in the booklet is a rice and mushroom casserole.

  2. HJ says:

    Thanks so much for checking for us! We’ll keep on the hunt…. In the meantime, I’m definitely going to try your pastry and biscuit recipes from this cookbook. They’re different from any I have, and I always love a tried and true recommendation from another home cook.

    Thanks again for your help!

  3. Chris says:

    Hello,

    I am also on the hunt for an old St. Lawrence Corn Starch recipe that I am helping my grandmother locate. She is looking for the chiffon cake recipe that used to be on the back of the oil bottle.

    Might you be able to please see if the chiffon cake recipe is in your ”Cooking with St. Lawrence Corn Oil”?

    Thank you very much!

  4. Pingback: Corn Oil Chiffon Cake « What's For Supper Tonight?

  5. saugablog says:

    Hi Chris, I just posted the Chiffon Cake recipe from the Cooking With Oil cook book. Hope it’s the one that your grandmother wanted!

    https://suppertonight.wordpress.com/2011/08/14/corn-oil-chiffon-cake/

  6. Jackie Despatie says:

    Hi I am desperately looking for the Apple pie recipe from the cooking with St Lawrence corn oil cookbook on p 44. ( my copy is 28th Edition ( Revised ) May 1970. This is the only Apple pie recipe I use and only make it a Christmastime. Unfortunately I left the book open on that page and I have lost part of the page listing all the ingredients. Could you please, please post a link to that recipe. I found a used cookbook on Amazon and just ordered it but that does me no good right now. Thank you and I hope you can he me 😦

  7. Pingback: St. Lawrence Corn Oil Apple Pie « What's For Supper Tonight?

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