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.


  • In a bowl, add combine flour, sugar and salt.

  • Blend canola oil and milk together in a smaller bowl, and add to dry mixture. Stir ingredients together until dough forms pea crumbs, taking care not to over-stir.

  • Place crumbly dough mixture into pie pan, using fingers to press dough into bottom and sides of pie pan so that the dough is evenly distributed. Flute dough around the rim of the pie pan with your fingers, then chill for 20 minutes.

  • Prick dough with fork to add small air vents. Bake at 400°F (200°C) for about 10 minutes or until golden brown.

Brought to you by: Egg Farmers of Ontario