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Canola Oil Pie Crust

"Put away the lard and shortening and this healthful pastry recipe using canola oil! You'll significantly lower the amount of saturated and trans fat in every delicious bite!"
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servings 214 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Sift together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy. Form a well in flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
  2. Pat into a pie plate as you would for a crumb crust. Add filling and bake according to filling recipe.

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Read all reviews 26
  1. 32 Ratings

Most helpful positive review

I was hesitant to try to make a pie crust knowing how difficult they can be. However this was extremely easy to make, the only suggestion I have is to use wax paper when forming into the plate ...

Most helpful critical review

Very easy to make...I did notice the taste of the oil, so next time I may cut back on the oil, but I will try this again. Thanks for a healthier alternative.

Most helpful
Most positive
Least positive

I was hesitant to try to make a pie crust knowing how difficult they can be. However this was extremely easy to make, the only suggestion I have is to use wax paper when forming into the plate ...

This cannot be compared to an ordinary roll-out pie crust. It is an entirely different sort of crust, very tasty with some distinct advantages. I used it to make a custard pie and it was espec...

This crust is perfect - exactly what I was looking for! The only thing I did differently was add a bit of extra sugar (this was being used for an apple pie) and 2% milk. It was flaky and almos...

I use this recipe for all my quiches. I substitute 1/4 cup applesauce for 1/4 cup of oil. Everyone loves the texture and taste of this crust

wow. this was SUPER easy and it was really really good. Flaky and delicious. I hate making pie crust and they never turn out right. I made an account on allrecipes JUST so i could comment on...

I thought this was simple, fast, and tasty. I made this crust with whole wheat pastry flour for a sweet potato pie. When it was still warm, the crust was just a bit crumbly. But after it chilled...

I made this for pecan pie for Thanksgiving. It was tasty, flaky, and worked great. Not quite as good as shortning pie crust, but I will definitely make it again for the easy factor and health b...

I am always looking for healthy versions of my favorite foods, so i tried this crust for a pecan pie. My husband and i both loved it. it was a bit crumbly, but we actually liked that. i made a...

My husband loved this. It was easy and you could just press into pie plate. Instead of rolling top crust I made patties and put all over top. Very yummy.

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