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Nutrition Facts
Serving Size 43 g
(Approx. 16 Servings)
Amount Per Serving
Calories 180 Calories From Fat 80
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 0.5 g 3%
Trans Fat 1.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 3 g
Vitamin A 0% Iron 8%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Canola Oil Pie Crust

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
16  People


Recipe makes 16 Servings

2 2/3 cup(s) flour
1 Tsp salt
2/3 cup(s) canola oil
1/2 cup(s) H-E-B Select Ingredients Reduced Fat 2% Milk, chilled
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Heat oven to 425°F.
Sift flour and salt together in a large mixing bowl, set aside.
Combine oil and milk in a smaller bowl, beat with an electric mixer on medium speed until mixture is creamy.
Pour oil mixture over flour mixture and stir with a fork or pastry belender, divide dough in half.
Roll each dough-half between two sheets of waxed paper and then place in a pie pan.
Trim and pinch the edges as you would a regular pie crust.
Prick the crust with a fork and bake on the center oven rack for 12 to 15 minutes or until golden brown.



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