Source: Culinary Institute of America | Category: Baking, Dessert

Cool Canola Oil Pastry

A no fail, easy to work with pastry crust. See the recipe video below.

Cool Canola Oil Pastry


  • 1/2 cup slivered almonds (skin on) 125 mL
  • 2 1/4 to 2 1/2 cups all purpose flour 560 to 625 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp baking powder 2 mL
  • 2/3 cup canola oil, chilled in freezer for 2 hours* 150 mL
  • 1 egg, beaten slightly
  • 1/4 cup ice water 60 mL
  • 1/4 cup 1% milk 60 mL
  • 1 Tbsp vinegar 15 mL


  • 1. In food processor, add almonds and pulse once or twice for a coarsely ground consistency. Add flour, salt and baking powder. Pulse one or twice to combine ingredients. Add cold/frozen canola oil. Pulse again once or twice.
  • 2. In a small bowl, combine egg, water, milk and vinegar. With food processor running, pour liquid ingredients through feed tube. Turn off machine as soon as ingredients are mixed, about 10 seconds.
  • 3. Remove dough and place on lightly floured surface. Knead ingredients 4 or 5 times to finish mixing. Divide dough in half. Roll out each half to fit pie plate. Trim and flute edges. Prick all over with fork. Bake at 400 °F (200 °C) for about 10 minutes or until golden brown..
  • * Note: Canola oil can be frozen in measured amounts and used immediately in this pastry.


1 pie crust - 9 inches (21cm)

serving size

8 slices per shell

nutritional analysis

Per Serving

Total Fat23 g
Saturated Fat2 g
Cholesterol25 mg
Carbohydrates29 g
Fiber1 g
Protein6 g
Sodium180 mg