Yield: 2 pie shells
2 1/2 cups (300g) all–purpose flour
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
3 1/2 Tbs (45g) sugar
1/2 cup (120mL) canola oil
1/4 cup (60mL) ice water
2 Tbs (30mL) low–fat (1%) milk
Mix the dry ingredients in a bowl. Slowly add the oil and combine with
a fork. Slowly add the ice water and milk. Use your hands to form a dough.
Separate dough into two balls, wrap tightly with plastic wrap, and
store until needed.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Serving Size 1 serving
Calories from Fat 62 (43%)
% Daily Value*
11%Total Fat 7g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 4g
Sugar Alcohols 0g