No-Fail Canola Oil Pastry
- 1 1/2 cups all-purpose flour 375 mL
- 1 1/2 tsp granulated sugar 7 mL
- 1/2 tsp salt 2 mL
- 2 Tbsp cold milk, 1 percent 30 mL
- 1/3 cup canola oil 125 mL
- 1. In a bowl, sift together flour, sugar, and salt.
- 2. 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. Pat in pie plate as you would for graham wafer crust.
- 3. Add filling and bake according to filling recipe.
1 pie crust - 9 inches (21cm)
1/8th of pie crust
|Total Fat||14 g|
|Saturated Fat||1 g|
Simple Canola Oil Pastry
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.
Chiles jalapeño rellenos de queso panela y pico de gallo de mango
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 flaky 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.