Canola Oil Pie Crust

Canola Oil Pie Crust

1 – 9” Single Crust

• 1 cup + 2 T all-purpose unbleached flour  (may use part whole wheat pastry flour)
• ½ tsp. salt
• 1/3 cup canola oil
• 2-3 T cold water

1 – 9” Double Crust

• 2 ¼ cups all-purpose unbleached flour
• 1 tsp. salt
• 2/3 cup canola oil
• 3-5 T. cold water

Directions:

1. Mix flour and salt. 
2. Add oil and mix well. 
3. Add water and mix till water is absorbed and it forms into a light dough. 
4. Dampen counter with water and place a sheet of wax paper on it. 
5. Place dough ball for 1 crust on wax paper and smash it lightly into flat pancake, smoothing edges to make it nice and round. 
6. Cover with another piece of wax paper, flatten to a pancake and roll to 1” larger than pie pan. 
7. Remove top wax paper and pick up crust with bottom sheet of wax paper. 
8. Turn it upside down in pan and gently remove wax paper. 
9. Add filling and do top crust if doing a double crust pie.

Nutrition Information (for 1/8 pie)

Cals – 137;  Fat – 9.2 gm; Carbohydrate – 11.9 gm; Sodium – 148 mg; Protein – 1.6 gm