This is a new technique to many where the dough is crumbly and then simply patted into the pie shell. It’s easy enough for a kid to make and a lot less messy than most. The small amount of sugar and milk helps the pastry brown.
We made an apple & black raspberry crumble pie to test it. The pastry was superb…tender and flavourful.
- 1 1/2 cups (375 mL) all purpose flour
- 1 1/2 tsp (7 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- ½ tsp (2 mL) baking powder
- 2 Tbsp (30 mL) cold 1% milk
- 1/2 cup (125 mL) canola oil
Combine the flour, sugar, salt and baking powder by passing it through a sieve or a sifter into a large mixing bowl. Whisk the milk and canola oil together and dump into the flour mixture stirring with a fork till it clumps together. Turn into a 9” (22 cm) pie plate. Pat with your fingers till the dough is well up the sides of the dish and there are no holes in the bottom. Press the tines of the fork around the upper edge.
Fill and bake as usual starting in a preheated 425’F (220’C) oven and immediately reducing the heat to 350’F (180’C).