Whole Wheat Canola Oil Pastry

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I got this recipe from the canadian living booth at the good food festival in toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my rhubarb crumble pie (#91390)! since it doesn't use butter, you don't need to chill it before rolling out.

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Steps

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Whisk flour& salt together.

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Pour in oil.

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Stir with fork to form a crumbly paste.

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Drizzle in water , 1 tbsp at a time , stirring with fork just until pastry clumps together.

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Gather pastry together& place between sheets of waxed paper- i save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.

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Fit pastry into a 9 inch pie plate , pressing& patching as necessary.

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Trim edges& press with tines of a fork.

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Ingredients

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whole wheat flour, salt, canola oil, ice water