Canola Oil Pie Crust
Effortlessly create the perfect foundation for your favorite pies with this easy and versatile Canola Oil Pie Crust recipe. Made with just five basic pantry ingredients—flour, salt, canola oil, a touch of sugar (optional for sweet pies), and cold water—this no-fuss crust comes together in just 10 minutes, without the need for chilling or rolling. The canola oil ensures a tender, flaky texture, while its neutral flavor complements both sweet and savory fillings beautifully. Ideal for beginner bakers or anyone looking for a quicker alternative to traditional butter-based crusts, this recipe can be pressed directly into a pie pan for hassle-free assembly. Whether you're blind-baking for a cream pie or filling it with your favorite fruit or custard, this adaptable pie crust is a game-changer for homemade desserts and savory quiches alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 tablespoons Granulated sugar (optional, for sweet pies)
- 0.5 cups Canola oil
- 0.25 cups Cold water
Instructions
In a medium-sized mixing bowl, combine the all-purpose flour, salt, and granulated sugar (if using). Stir until the dry ingredients are evenly distributed.
In a small bowl or measuring cup, mix the canola oil and cold water. Whisk gently with a fork until the liquid becomes cloudy and slightly emulsified.
Pour the oil and water mixture into the bowl with the dry ingredients. Stir with a fork or silicone spatula until the mixture forms a cohesive dough. Avoid overmixing.
Shape the dough into a ball and gently flatten it into a disk. If the dough feels too sticky, lightly dust it with a small amount of flour.
Press the dough into a 9-inch pie pan. Using your hands, evenly press the dough along the bottom and up the sides of the pan. Smooth the edges with your fingers or a fork for a decorative finish.
If the recipe calls for a pre-baked crust (blind baking), preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork several times to prevent bubbling. Bake for 12-15 minutes or until lightly golden.
For pies that will be baked with a filling, follow your specific pie recipe's instructions for baking times and temperatures.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
