Mixed Berry And Nectarine Crostade With Canola Oil Pie Crust

Recipe Ingredients

		Canola Oil Pie Crust
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Sugar
1		Salt
1/4 cup	59ml	Canola oil
2 tablespoons	30ml	Cold milk
2 tablespoons	30ml	Ice water - more or less
		Berry Filling
2 cups	220g / 7.8oz	Mixed berries
		= (Saskatoon berries, huckleberries,
		Blueberries, blackberries, and currants)
3		Nectarines - pitted, sliced
		= (abt 1 3/4 cups)
1/4 cup	49g / 1.7oz	Sugar - (to 1/3) - plus
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Grated lemon zest
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Heavy cream or milk

Recipe Instructions

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.

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.

This recipe yields 6 servings.

Beverage Suggestion: Inniskillin Niagara Vidal Icewine 1998

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E23) - from the TV FOOD - NETWORK

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