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