Ingredients
Canola Oil Pie Crust:
- 1 cup all-purpose flour
- 1 teaspoon sugar
- Pinch salt
- 1/4 cup canola oil
- 2 tablespoons cold milk
- About 2 tablespoons ice water
Berry Filling:
- 2 cups mixed berries (Saskatoon berries, huckleberries, blueberries, blackberries, and currants)
- 3 nectarines, pitted and sliced (about 1 3/4 cups)
- 1/4 to 1/3 cup, plus 2 teaspoons sugar
- 2 teaspoons grated lemon zest
- 1 tablespoon cornstarch
- 1 tablespoon heavy cream or milk
Directions
Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.
Preheat the oven to 375 degrees F.
In a large bowl, toss the berries and nectarines with 1/4 cup of the sugar and the lemon zest. Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed. Add the cornstarch and mix well.
On a lightly floured surface, roll the dough into a large circle, about 10-inches across. Transfer to a baking sheet. Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge. Fold the edges over the filling, overlapping the dough into folds. With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.
Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes. Remove from the oven and cool on the baking sheet for at least 10 minutes before serving.
Serve with: Inniskillin Niagara Vidal Icewine 1998
















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By lindsayannab_95...
on August 27, 2010
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What a quick and tasty fruit dessert. I was looking for ways to use up the nectarines from our tree and I think I'll be making this until they are all gone. The berries are a great addition. I didn't have a fresh lemon on hand so I used some lemon juice to macerate the fruit instead of the zest. I'm looking forward to trying the zest next time but it was yummy with the substitution.
By lothmannfamily_...
terrace park, OH
on July 29, 2009
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This is a great pie crust recipe!!! So easy to put together and I love the fact there is no butter - just healthy canola oil!!! The crust was very easy to roll out and took minutes to make.
By ascsanders_8273830
Columbus, OH
on July 07, 2008
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This is a really easy pastry to make--I particularly appreciate the fact it uses canola oil rather than butter or shortening. It makes it much easier to put together. A wonderful fruit dessert for the summertime!
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