Dairy-Free Oil Pastry

1. 1

   In food processor, combine both flours, sugar and salt and pulse to mix.

2. 2

   With machine running, add oil in thin, steady stream, about 5 seconds.

3. 3

   Remove lid and fluff mixture with fork.

4. 4

   Replace lid and pulse again 1 to 2 seconds.

5. 5

   Put ice water in measuring cup.

6. 6

   With machine running, add 3 tablespoons water in 3-second stream.

7. 7

   Stop machine at once, remove lid and fluff again with fork.

8. 8

   Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.

9. 9

   Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.

10. 10

    Gently knead 2 or 3 times into ball.

11. 11

    Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.

12. 12

    Wrap in plastic wrap and refrigerate 30 to 60

13. 13

    minutes before rolling.

14. 14

    Unlike like a butter pastry, dough won't become very firm; this is primarily a rest to ensure easy rolling.

* Per serving · 4 servings · Values may vary.

No additional tips available.