Basic Pastry Dough

(makes two 9-inch single crusts)

2 2/3 cups (350 g) unbleached all-purpose flour
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) grated lemon zest
1/4 teaspoon (1.25 ml) salt
1/2 cup (120 ml) canola oil
6 tablespoons (90 ml) ice water
1 tablespoon (15 ml) cold skim milk

In a large bowl, combine flour, sugar, lemon zest, and salt. Add the oil and
using a pastry blender or two knives, cut the oil into the flour until the
mixture resembles small crumbs.
Sprinkle the mixture with the water and milk, tossing lightly with a fork.
Gather the dough with your hands and pinch off 1/4 cup (90 g) of the dough;
wrap in plastic wrap and refrigerate. Divide the remaining dough into 2
equal portions.
Using the back of a spoon or your fingers, press or pat the remaining dough
portions evenly into two 9-inch (23 cm) pie pans, evenly covering the
bottom, sides, and rim of the pans and taking care not to pat too much dough
in the corners.
Crimp the rim by pinching the dough into a fluted pattern with your fingers
or pressing the floured tines of a fork onto the dough. Chill the pastry
shell for at least 30 minutes before filling.
Roll out the refrigerated dough between two sheets of lightly floured waxed
paper to 1/8 inch (.5 cm) thickness. Using a sharp knife, cut the dough into
small leaf shapes, lightly scoring the dough to represent the leaf veins.
Transfer leaves to a nonstick baking sheet and bake at 375 F (190 C) for 12
to 15 minutes, until golden brown. Cool and use as directed.

Jenn B aka Mom2Sam and Tiny
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