Dough (Canola Pie Dough Recipe)
- 2 1/2 cups all-purpose wheat flour (625 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp baking powder (2 mL)
- 2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL)
- 1/2 cup ice water (125 mL)
- 1 Countryside Farm Vita Egg, bean slightly (1)
- 1 Tbsp vinegar (15 mL)
- 1 cup frozen blueberries (250 mL)
- 2 Tbsp white sugar (30 mL)
- Zest of 1 lemon (1)
- 2 tsp lemon juice (10 mL)
- 1 Tbsp cornstarch (15 mL)
- 3 Tbsp water (45 mL)
- 1 Countryside Farm Vita Egg, lightly beaten (1)
- 1 Tbsp water or milk (15 mL)
- 1/2 cup icing sugar (125 mL)
- Zest of 1 lemon (1)
- 4 tsp lemon juice (20 mL)
- 1 tsp coarse sugar (5 mL)
Directions – Dough
- In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
- Add cold/frozen canola oil. Pulse again once or twice.
- Combine water, egg and vinegar in a small bowl.
- With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- Turn dough onto floured surface, knead 2 or 3 times, divide dough in half and form two balls. Wrap dough balls in plastic wrap and refrigerate until ready to use.
- Note *canola oil can be frozen overnight.
Directions – Blueberry Sauce
- In a medium saucepan, add frozen blueberries, sugar, lemon zest, and lemon juice and cook over medium-high heat, stirring often.
- In a small bowl whisk together: cornstarch and water, until fully dissolved. Add to blueberry mixture and continue stirring until fully incorporated.
- Turn down heat to medium-low and continue cooking for 3-5 minutes until blueberry sauce starts to thicken.
- Transfer to a small dish and refrigerate until blueberry sauce to cool and ready for use.
- Preheat oven to 400F (220C) and place a rack on the middle shelf.
- Line 2 baking sheets with parchment paper.
- Remove one dough ball from refrigerator and on a floured surface, roll dough into 10″ (26 cm) square.
- Cut into squares using a pastry wheel or straight edge.
- Place squares on one of the baking sheets and refrigerate.
- Roll out and cut the second dough ball in the same way. Fold each square in half and using a knife, cut vents along the folded seam, or use a decorative cutter of your choice. Unfold squares, place on second baking sheet, and refrigerate for 15 minutes.
- Meanwhile, in a small bowl, mix egg and water or milk together to make egg wash.
- Place approximately 1 1/2 Tbsp (22 mL) of blueberry filling on each of the nine non-vented squares. Brush some of the egg wash along the edges of each filled square.
- Top each filled square with a vented square and press along the edges with the tines of a fork to seal.
- Brush the tops of each pie with remaining egg wash. Transfer pies to a parchment-lined baking sheet.
- Bake pies for 18-20 minutes, until golden brown. Place on wire rack to cool with waxed paper or parchment paper beneath to catch drippings from glaze.
12. In a small bowl mix together icing sugar, lemon zest and lemon juice until smooth. Once pies are cool, drizzle glaze over top of each pie using a fork. Sprinkle with coarse sugar. Allow glaze to harden before serving.
Pairs well with Pfeiffer Moscato