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RecipesVegetable Oil
By December 9, 2021January 3rd, 2024No Comments

Pecan Pie

With Mazola® Vegetable Oil

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  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoons salt
  • 1/3 cup Mazola Vegetable Oil
  • 3 tablespoons cold water


  • 1 egg yolk, slightly beaten
  • 3 eggs, beaten
  • 3/4 cup (175mL) granulated sugar
  • 3/4 cup (175mL) Beehive OR Crown Golden Syrup
  • 1/4 cup (60mL) margarine OR butter, melted
  • 1/2 teaspoon (2mL) vanilla
  • 1 cup (250mL) pecan halves


  1. Mix flour and salt in large mixing bowl.
  2. Pour Mazola vegetable oil and water into measuring cup – do not stir.
  3. Add liquids all at once to flour mixture.
  4. Stir with a fork until just moistened.
  5. Make dough into a ball.
  6. Roll the ball of dough between 2 sheets of wax paper, forming a circle approximately 12 inches in diameter.
    Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping.
  7. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert crust pastry into a pie pan, paper side up.
  8. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage).
  9. Trim pastry 1/2 inch beyond edge of pie plate; fold extra pastry under (even with edge of pie pan).
  10. Flute edge using tines of fork or by creating a scallop pattern using fingers.
  11. Preheat oven to 325 °F.
  12. Place pie pan on baking sheet; brush inside with egg yolk.
  13. Bake 3 to 5 minutes.
  14. Stir together in large bowl, eggs, sugar, corn syrup, margarine and vanilla until well combined.
  15. Place pecan halves in bottom of prepared crust.
  16. Pour egg mixture over top.
  17. Return to oven; bake 50 to 60 minutes or until knife inserted near centre comes out clean. (Do not over bake.)
  18. Cool on wire rack 1 hour.
  19. Invert plastic liner over pie; store in refrigerator