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Servings 2 9" pie shells


  • 2-1/2 cups all-purpose Flour
  • 3/4 tsp salt
  • 2/3 cup canola oil, chilled in freezer for 2 hours or overnight*
  • 4 Tbsp ice water
  • 1 Tbsp cider vinegar


  • Whisk together the flour and salt.
  • Cut in canola oil using pastry blender
  • or two forks until crumbs and pieces of about 1/2” appear.
  • Mix water with vinegar, add by
  • tablespoon until it begins to form a soft dry ball – do not overmix.
  • Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and
  • refrigerate until ready to use.

*Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.