Source: The Culinary Institute of America | Category: Baking

Trans Fat Free Canola Pie Dough

A no fail, easy to work with pastry crust.

Trans Fat Free Canola Pie Dough


  • 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)

serving size

1/8th of pie crust

nutritional analysis

Per Serving

Total Fat19 g
Saturated Fat2 g
Cholesterol0 mg
Carbohydrates23 g
Fiber1 g
Sugars2 g
Protein3 g
Sodium290 mg
Potassium40 mg