Oil Pastry for Puddings

Ingredients

• 250 grams All-purpose flour (About 1 pound)
• 60 ml Vegetable oil (Approximately 1/4 cup)
• 60 ml Cold water (Approximately 1/4 cup, or as needed)
• 1 teaspoon Baking powder (A little more than usual pastry recipe)
• 30 grams Fine breadcrumbs (About 2 tablespoonfuls, dry and finely sieved)
• 0.25 teaspoon Salt

Instructions

1. 1In a large bowl, whisk together the flour, baking powder, salt, and breadcrumbs. Ensure the breadcrumbs are very fine and evenly distributed.
2. 2Pour the oil into the dry ingredients. Using your fingertips or a pastry blender, rub the oil into the flour mixture until it resembles coarse crumbs. Gradually add the cold water, mixing until the dough just comes together. Be careful not to overmix.
3. 3Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to relax the gluten. This will make it easier to roll out.
4. 4On a lightly floured surface, roll out the pastry to your desired thickness. Use it to line your pudding dish or pie plate.
5. 5Fill the pastry with your desired pudding filling and bake according to the filling's recipe instructions. Alternatively, bake the pastry blind (pre-bake before filling) if required by your recipe.