3 cups all-purpose (plain) flour
1 teaspoon salt
1 teaspoon granulated (white) sugar
1/2 cup canola oil
1/2 cup cold water
Stir together the flour, salt, and sugar. Gradually stream in the oil, blending with a fork until incorporated. Add the water, one tablespoon at a time, just until the dough begins to stick together. It should be slightly crumbly rather than wet, and be able to be pressed into a ball. Press dough into a ball, flatten into a disk, wrap in plastic, and chill - I recommend the freezer for an hour or two, but if preparing a day in advance, you can just chill it in the refrigerator overnight so it doesn't become too hard.
It shouldn't be too firm to roll out once you remove it from the fridge/freezer - so no need to wait for the dough to warm up. Dust the work surface with flour, dust the top of the dough or the rolling pin with flour, and roll dough out as thinly as required, depending on the desired use. Baking time/temperature also depends upon the application of this dough.
The dough can be used for pie crusts, savory or sweet (add a touch more sugar). It can also be used for biscuits, pot pies, and the pinwheel bites I made using the filling featured in tomorrow's post!
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