Recipe by The Canola Info Virtual Kitchen
"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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1 1/2 cups
1 1/2 teaspoons
cold 1% milk
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 to avoid sticking to your hands. I have made it on three pumpkin pies and have received rave reviews from family and friends. And being lower in fat just makes it that better.
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.
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 especially nice because it did not become soggy like some crusts can. I like the bit of sweetness to it, though I'd leave that out if I were using it for a quiche or other savory pie. It is not "flaky" but it is crumbly which is nice. I'm not going to give up other pie crusts for it, but its definitely a keeper.
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 almost a bit crumbly, but came out of the pie pan perfectly. It's so easy and fast, too! It will be perfect for quiches with more salt/less sugar and for sweet items by reversing amounts. The flaky texture is perfect with a crumb or dutch top apple pie. This will be my crust from now on - easy, cheap, and relatively healthy.
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 this one. SO easy! I made it for an apple pie (double crust) and followed someone else`s suggestion to make patties to put over the top. The top turned out looking quite patchwork when i was done with it but it baked up so pretty it looked as if the patchwork was intentional. I also didn`t have canola oil so i used some sort of rice oil (i live in japan) and I added more sugar--about 1/4 cup and only a dash of salt. It was perfect!
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, it was perfect-no crumbling at all. Be sure to press it into the dish evenly and compactly. It seems to be better suited to chilled pies than warm ones. Will make this again, especially for it's simplicity and health benefits.
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 benefits.
* Percent Daily Values are based on a 2,000 calorie diet.
Canola Oil Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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