On Wed, 15 Jul 2015 07:32:20 -0700 (PDT), Kalmia
> wrote:

>I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
>Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?


I remember my mom made an oil crust at times - likely corn oil, but
canola is not unheard of. I have seen recpies for using FROZEN canola
oil, but here is a recipe from the CIA.

http://www.ciaprochef.com/canola/recipe16.html

TRANS FAT-FREE CANOLA PIE DOUGH

Slivered almonds, skin on ½ cup
All-purpose flour 2¼-2½ cups
Salt ½ tsp.
Baking powder ½ tsp.
Canola oil, chilled in freezer for 2 hrs. 2/3 cup
Egg, beaten slightly 1
Milk, 1 percent ¼ cup
Vinegar 1 Tbsp.

Method

1. In a food processor, add the almond and pulse once or twice for a
coarsely ground consistency. Add the flour, salt, and baking powder.
Pulse once or twice to combine the ingredients. Add the cold/frozen
canola oil. Pulse again once or twice.

2. In a small bowl, combine egg, water, milk, and vinegar. With food
processor running, pour liquid ingredients through the feed tube. Turn
off machine as soon as ingredients are mixed, about 10 seconds.

3. Remove dough and place on a lightly floured surface. Knead
ingredients 4 or 5 times to finish mixing. Divide dough in half. Roll
out each half to fit pie plate. Trim and flute edges. Prick all over
with a fork. Bake at 400ºF (200ºC) for about 10 minutes or until
golden brown.