Trans Fat Free Canola Pie Dough
A no fail, easy to work with pastry crust.
- 2 cups all-purpose flour 500 mL
- 1 tsp granulated sugar 5 mL
- 1 tsp salt 5 mL
- 2/3 cup canola oil 150 mL
- 3 Tbsp milk, 1 percent 45 mL (or as needed)
- 1. In a bowl, combine flour, sugar, and salt.
- 2. Blend canola oil and milk together in a smaller bowl, and add to dry mixture. Stir ingredients together with a spoon until dough forms pea-sized crumbs, take care not to over-stir.
- 3. Place crumbly dough mixture into pie pan, use your fingers to press dough into bottom and sides of pie pan so that dough is evenly distributed. Flute dough around the rim of pie pan with your fingers, then chill for 20 minutes.
- 4. Prick dough with fork to add small air vents. Bake at 400ºF (200ºC) for about 10 minutes or until golden brown.
1 pie crust - 9 inches (21cm)
1/8th of pie crust
|Total Fat||19 g|
|Saturated Fat||2 g|
Canola Oil Pie Crust
Try this canola oil pastry recipe as a healthier alternative to traditional pastry recipes. By substituting canola oil for shortening or lard, you replace fats higher in saturated fatty acids with an oil which has the lowest level of saturated fatty acids. See the recipe video below.
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Empieza una comida con estos aperitivos picositos. El sabor neutro del aceite de canola no enmascará los sabores vivos y contrastantes del chile y el mango.
Lemon Chess Pie
This Southern classic's name is a bit of a mystery, but the story goes that when asked what kind of pie the inventor made, she said 'jes pie' and culinary history was made. This version has the requisite flakey pastry crust and sweet lemon custard filling but it's healthier with canola oil and a touch less sugar than the sticky-sweet traditional version, so the lemon really shines through.