Healthy Canola Oil Crusts

Finally a Great Crust!

Finally a Great Crust!

I despise feeling bad about what I eat.  There is no point to enjoying food, only to feel bad about what I just did to my body.  Don’t get me wrong here.  I will be enjoying my halloween candy leftovers from the kids’ bags on occasion.  Preferably from the freezer, as that makes the chocolate oh, so much tastier.  I guess what I am trying to say is, if I can help it, I like to feel good about eating most things, so I can have those little moments of excess and not feel so bad . It is back to that mainstay principle of balance.  A little of this…a little of that.  Eat a salad.  Get the dessert. See how this works?

So when it comes to a staple of my fall diet…pie, I like to make sure that I make the crust in a remotely healthy way.

Now, I am not talking about the over the top, healthy nut crusts, but I am talking about an almost identical, you’d never know it isn’t lard, pie crust.

have that recipe.  Swear it!  I am made a lot of crappy crusts looking for a good one, and I finally found it at the blog, Rose Water & Orange Blossoms, a great site for classic lebanese recipes (which are on my to-do list for sure!) but more so a blog with this great crust! She has some great directions that are way more involved than I will spell out here, but if you have never made a crust, that might be your guy.  For those of you who have made a crust or three thousand, but are willing to try an oil crust, read on:

Now, the key is to use wax paper.  Or parchment.  But use waxed paper.  Otherwise, you will get a delicious crust, but it will be so ugly, that you won’t want anyone to see how nice you are to bake them a pie.  You will have to eat it yourself.  Not that I know.

In it’s simplest form:

Healthy Canola Oil Crusts


  • For 9" crust
  • 1 3/4 cups all purpose flour
  • 1 tsp kosher salt
  • 1/2 cup canola oil
  • 4 Tbsp. ice water
  • For 10" crust
  • 2 2/3 cups all purpose flour
  • 1 1/2 tsp salt
  • 3/4 cup canola oil
  • 5 Tbsp. ice water


Choose ingredients for either a 9" or 10" pie crust, depending on your pie plate. I have a 9" pie plate, so that I what I usually follow. Once you mix the dough, you will divide it in half, as this makes enough for a double crust- that is, a top crust and a bottom crust.

In a bowl, whisk the flour and salt together. Add the oil and stir with a metal spoon until it is mostly mixed together. Add the water, 1 Tbsp. at a time, until it is all added. If it seems too dry, add up to one tsp of oil, but not any additional water.

Form into a ball, dividing into 2. Set one aside.

Use immediately. This isn't like a butter dough, where you can chill it. It is for rolling right now!

Lay out one sheet of waxed paper in front of you. Place one ball in center and form into a flat disk. Place the other sheet of waxed paper on top, and roll with rolling pin, until flattened to close to 1" larger than your pan. Place in bottom of your pan. I roll it over my rolling pin, or you can invert the crust over your pan too. Do this same rolling process with the other dough ball, and place it over the filling of your pie. Crimp the edges to keep whatever you are making inside, and voila! Double crust pie!

What do you think? This is a try.  Must try.  Try now.  It is fall, people! That means chicken pies, apple pies, veggie pies, chocolate pies, squash pies, and on we go.  A good crust will take you pretty far. Including into the freezer for use later. See? So versatile, and so much better for you than lard or hydrogenated whatever you think that is. So much better!


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