Pie Crust. 1 c. plus 2 T. flour, 1/2 tsp salt, 1/3 c. canola oil, 2 T. water. Combine flour & salt. Mix in canola oil. Stir until combined. Add water. Stir to form ball. Moisten counter w/ water and place waxed paper on area. Roll out dough ball between two sheets of waxed paper. Peel off top paper. Pick up bottom paper with dough. Invert onto pie pan. Carefully remove paper. Ease dough into pan. Flute for one crust pie or trim for two crust pie. Calories for 1/8 crust = 134.