Mix the salt and flour together in a medium-size bowl.
Add ⅓ cup plus 1 tablespoon of canola oil to the flour.
Stir with a fork until the mixture comes together and is crumbly.
Stir in water one tablespoon at a time until you can form a ball, being careful not to overwork the dough. It will look slightly marbled, and that's ok.
Form a ball and flatten it slightly so it's shaped like a disk. Transfer it to a piece of wax paper.
Cover the dough with another piece of wax paper and roll it out until you have a large circle. When rolling it out, start in the center and work your way out, turning the wax paper as you go.
It will not be a perfect circle, and that's ok. Just do your best you roll it out until you have at least an inch overhang from your pie plate. Place your pie plate on top for reference.
Once it's the correct diameter, remove the top piece of wax paper very carefully. Gently release any dough that tries to stick.
Invert your pie plate on top of the dough and gently slide one hand underneath the wax paper. Use the other hand to hold the pie plate and flip the plate so that the wax paper is on top. Remove the wax paper, and now the dough should be inside your pie plate.
Press the dough down in the pie plate and around the sides.
Trim the dough until you have a half an inch overhang all the way around. This dough is so easy to work with, so if you have more on one side of the plate, pinch it off and add it to the side that needs more dough.
Tuck the edges of the dough underneath itself, making sure that the dough sits right on the edge of the pie plate.
Decorating the edges is a matter of preference. You can do a simple fork edging or a ruffled edge. Here is a great tutorial that's less than 2 minutes. Check it out! Proceed with your pie according to the directions. Or, for a blind bake, use a fork to pierce the bottom and sides of the pie crust (or use pie weights) and bake for 10-12 minutes at 425 degrees F.