Canola Oil Pie Crust

Canola Oil Pie Crust created by AZPARZYCH

A fabulous and healthier (if there can be such a thing) pie crust, especially for single crust pies. Posting for safe keeping and for others to enjoy.

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • Mix the ingredients and press evenly into a 9 inch pie plate.
  • Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
  • If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.
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RECIPE MADE WITH LOVE BY

@SweetFuzion
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@SweetFuzion
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"A fabulous and healthier (if there can be such a thing) pie crust, especially for single crust pies. Posting for safe keeping and for others to enjoy."

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  1. crystalgonzales32254
    The only difference from this recipe, is That i only used a fork to mix the dough together.
  2. crystalgonzales32254
    Great, I used this pie crust for years, when my kids were young. I always rolled my crust out in a 1 gallon zip lock bag, keeping the mess to a minimum. It should fit right over the pie pan, with little crust leftover. When dough is rolled to the inside edges of the bag, cut the bag down the sides, either lay pan over crust & flip it, so crust covers the pan or once bag is cut flip bag over pie tin. Easy as pie, pardon the pun. I would wash the bag and reuse it every time I made pie crust.
  3. livnjaycooking
    We didn't have a ton of butter in the fridge, but we had a ton of canola oil. I decided to look up a recipe for a canola oil pie crust and this was the first recipe that showed up. I was a little nervous having tried to make an olive oil pie crust and it being SUPER crunchy and not very good, but I needed a pie crust so I made this. It was SO good. My whole family was raving about how delicious and buttery it was! The funny thing was, not a speck of butter touched this pie crust. Using it again right now- defiantly recommend!! :)
  4. melleng
    I was hesitant to make this recipe but tried it anyway. Flavor was great This is the recipe I will use from now on. However, if you are making an 8" pie crust, you need to more than double this recipe to get a full top and bottom. As hard as I tried, I could not stretch it enough and had to make more. Also, did anyone have trouble rolling it? It stuck to the surface and was difficult to transfer it to the pie plate. But still a great crust. Thanks for the recipe!
  5. Melanie Adrienne
    Ran out of solid shortening and this worked great! Thanks!
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