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“Serve a flaky pie crust without the heavy fats of shortening or lard. This recipe shows you how to do it with delicious vegetable oil. Combined with the sensational fillings of pumpkin, pecan, apple, or banana, the possibilities are endless.”
2 9-inch/23cm pie pastries

Ingredients Nutrition

  • 2 12 cups flour
  • 1 12 teaspoons salt
  • 23 cup vegetable oil (Mazola Veg Plus)
  • 6 tablespoons cold water


  1. Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
  2. Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
  3. Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.

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