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.
- Preheat oven to 450°F. for pie shells, 425°F. for covered pie, unless recipe for filling states otherwise.
- Measure flour into bowl. Stir in salt.
- Blend in corn oil thoroughly, using a fork.
- Sprinkle all the water over mixture – mix until dough begins to come away from sides of bowl. The pastry may look very moist.
- Press dough firmly into a ball. Divide in half.
- 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).
- Peel off top paper.
- 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.
- Peel off waxed paper. Fit pastry evenly in the pan.
- For a 2-crust pie, trim bottom crust at edge of pie plate.
- For pie shells, trim pastry ½ to 1-inch beyond edge of pie plate; fold edge under and flute; prick well.
- Bake pie shells 10 to 14 minutes at 450°F.
- For 2-crust pie, immediately roll out top crust as above.
- Remove top waxed paper and cut steam vents. Fill pie.
- 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.
- Peel off waxed paper. Trim pastry 1/2-inch larger than edge of lower crust.
- Fold edge of top crust under edge of lower crust, press and flute to seal.
- Bake 30 to 45 minutes at 425°F. or according to filling directions.
To Make Lattice Crust:
- Roll out top crust as above. Remove top sheet of waxed paper.
- Set aside to use as the base on which to weave the lattice crust.
- Cut pastry in 1/2-inch wide strips.
- Loosen with a knife or spatula and arrange 5 or 6 strips, 1-inch apart on the waxed paper, the longest in the centre.
- Lift alternate strips back on themselves and lay one of the so-far-unused strips across at right-angles to the parallel strips.
- 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.
- When lattice is complete, press lightly where the strips cross, and press the ends lightly to the paper.
- Holding the ends of the strips to the waxed paper, lift paper from the side farthest away and place lattice-side-down over filling.
- Press where the strips join the edge of the bottom crust and peel off waxed paper carefully.
- Trim even with edge. Lay remaining strips around edge of pie to cover ends of lattice.
- 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.
- Cover edges of pie with aluminum foil when golden brown to prevent burning.
- Allow pie to cool at least 1 hour before serving.