Canola Oil Pie Crust
A versatile and flaky canola oil pie crust that is easy to make, perfect for both sweet and savory pies, and suits bakers seeking a tender, buttery texture.
Ingredients
Instructions
- Mix together the flour, canola oil, milk, and salt if desired.
- Divide the dough in half.
- Roll out each portion between two sheets of wax paper.
- Use as a crust for your favorite pie filling.
Tips & Substitutions
For a flakier crust, keep the canola oil cold before mixing. If you need a dairy-free option, substitute milk with almond or soy milk. Adding a tablespoon of sugar can give a slightly sweet flavor, perfect for desserts. Be cautious not to overwork the dough; mix just until combined to maintain its tenderness. This crust can also be used for savory pies, making it versatile for both sweet and savory recipes.
Serving Suggestions
This canola oil pie crust is perfect for both sweet and savory pies. Consider filling it with a classic filling like Oakley'S Chocolate Pie for a delightful dessert, or a savory quiche for brunch. Serve with a side salad or fresh fruit for a well-rounded meal. For a special touch, drizzle a homemade sauce or whipped cream over the pie before serving.
Storage & Reheating
Store any unused pie crust dough in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To use frozen dough, thaw in the refrigerator overnight before rolling out. If baked, leftover pie can be stored in the fridge for up to 4 days; reheat in a 350°F oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Canola Oil Pie Crust contains roughly 848 calories, with 14g protein, 103g carbohydrates, and 41g fat. It is an excellent source of iron (35% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1749mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the pie crust in advance. Simply roll it out and place it in a pie dish, then cover and refrigerate for up to 3 days. For longer storage, freeze the rolled-out crust for up to 2 months. Just remember to thaw it in the refrigerator before using.
What can I use instead of canola oil?
If you prefer, you can substitute canola oil with vegetable oil or melted coconut oil. Both will work well, but keep in mind that coconut oil may impart a subtle flavor. For a healthier option, try using avocado oil, which also provides a nice texture for the crust.
How do I prevent the crust from shrinking during baking?
To prevent shrinking, ensure you chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish. Use pie weights or dried beans during blind baking to keep the crust in place. These tips will help maintain the desired shape while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).