Go Back
+ servings
Simple Vegan Pie Crust
Print Recipe
4.72 from 38 votes

Canola Oil Pie Crust (3 Ingredients)

You are going to love this recipe for Canola Oil Pie Crust! It's super flaky and very easy to work with. Fill it with your favorite filling and bake, or blind bake it for a no-bake pie.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: pie, Simple, Vegan
Servings: 8
Calories: 169kcal
Author: Crystal Yentzen

Ingredients

  • 1 ¼ cups All Purpose Flour
  • cup plus 1 tablespoon canola oil or vegetable oil
  • 2-3 tablespoon ice cold water
  • ½ teaspoon salt see notes

Instructions

  • 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.

Notes

  1. Cold Pie dough is easier to work with, so ensure your water is ice cold. You can even chill your flour in the refrigerator beforehand.
  2. I like using a glass pie plate because you can see when the bottom and sides of your pie are browning.
  3. For a blind baked crust, try using pie weights to prevent the crust from puffing and shrinking. Or, in a pinch, pierce the bottom and sides of the crust with a fork. Then about halfway through baking time (before the crust sets), take the pie out, gently push the crust back down if it has puffed up, and continue baking.
  4. Use a pie crust shield to prevent your edges from browning too quickly. I purchased the Mrs. Anderson 10-inch pie crust shield. It fits my 9-inch Pyrex glass pie plate perfectly, and it sure beats the old aluminum foil method.
  5. Optional add-ins: Try adding a tablespoon of sugar for a sweet pie crust or some fresh herbs if you are making a savory pie.

Nutrition

Calories: 169kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg