Oil pastry

Have you heard of or made an Oil pastry before?
What caught my attention was the fact that it didn't require ANY butter.
Strange, no butter in the pastry. 
Just oil.  Just half a cup of oil!
And it takes barely five minutes to prepare the pastry dough.
This I have to try.

I was really amazed with the  pastry, apprehensive at first but the first bite converted me.  It was absolutely flaky, soft  and delicious.

2 cups flour
1/4 tsp salt
1/2 canola or corn oil
5 tbs water

Mix flour  and salt in a bowl. 

Pour the oil in and stir,  "cut" it with a fork until you've got pea size clumps
Sprinkle the cold water over the flour and continue mixing until it all balls together.

Spread a piece of wax paper on the work board.

Form a little more than half of the dough into a disk and place it on the wax paper. 
Cover it with another piece of wax paper.

Roll the dough from the center out in all directions, keeping it as circular as possible.
Periodically peel off the top piece of wax paper, then lay it gently back on top of the crust.
and continue rolling until your crust is about two inches bigger than your pie pan. - then use the bottom piece of paper to lift the crust and place it over your pie pan. I used a 8in round pan.
Gently peel off the wax paper.

Fill in with the filling of your choice.  
For the top cover, use the balance dough and repeat the process.  Rub the top with some beaten egg. Snip dough with knife. 
Bake for about 1 hour at 180 deg c. until the pie is golden brown.
Adapted Recipe from here 

Enjoy your pie.....jue