Canola Oil Pie Crust Recipe

Discover the secret to a flawlessly flaky pie crust that's surprisingly healthy! This single-crust recipe, using canola oil, delivers a delicious and tender crust perfect for your favorite pies. Easy to make and even easier to bake, this recipe is a must-try for both beginner and experienced bakers. Say goodbye to tough, dry pie crusts and hello to buttery, melt-in-your-mouth perfection!

Prep Time 40 mins

Cook Time 10 mins

Calories 1690 kcal

Protein 40g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Canola Oil Pie Crust

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How to Make Canola Oil Pie Crust

In a large bowl, whisk together the flour and salt.
Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the canola oil until just combined. The dough will be slightly crumbly.
Add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently form into a disc.
Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate.
Trim and crimp the edges.
For a baked pie shell: prick the bottom with a fork and bake at 375°F (190°C) for 15-18 minutes, or until lightly golden. Watch carefully to prevent burning.