Canola oil pastry



20 min


2 (9-inch/23-cm) shells

* PLUS Baking Time: 12 minutes


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup canola oil
  • 4 tbsp up to 6 tbsp ice-cold water


  • Measure flour and salt into a bowl. Stir with a fork until mixed, then make a well in centre. Add oil. Mix with a fork until particles are the size of small peas. Mix in 4 tablespoons (60 mL) of water until dough almost lifts from side of bowl. If dough is dry, add more water, 1 tablespoon (15 mL) at a time.
  • Gather dough into a ball, then divide into 2 rounds. Flatten 1 round between 2 large sheets of waxed paper, until about 11/2 inches (3.5 cm) thick. To prevent paper from slipping when rolling out pastry, wipe counter with a damp cloth, then place waxed paper over top.
  • Using a rolling pin, roll pastry until 2 inches larger (5 cm) than an inverted pie plate. Peel off top paper. Invert paper-side up into pie plate. Remove waxed paper. Using your fingers, ease pastry down into plate. Patch any cracks which may occur. Trim edge of pastry so it is 1 inch (2.5 cm) from rim of plate. Fold edge under until even with inner edge of plate. Then flute. With a fork, prick bottom and sides. Repeat with remaining pastry. Place a piece of foil into pastry and add pie weights or dry beans. Bake in centre of preheated 425F (220C) oven until edges are golden, from 12 to 15 minutes. Remove pie weights and cool on a rack.

Nutrition (per serving)

  • Calories
  • 842,
  • Protein
  • 11.6 g,
  • Carbohydrates
  • 85.8 g,
  • Fat
  • 50.1 g,
  • Fibre
  • 3.5 g,

Flaky and light, oil pastry is just as easy as those made with shortening or lard. However, oil pastry must be used right away.

Chatelaine tip

For a two-crust pie, line pie plate with bottom crust. Place filling in shell. Roll out upper crust, peel away top paper and cut slits near centre for venting steam. Invert paper-side up over filling. Peel off paper, trim and complete in usual manner.