Grandma Murrie'S Oil Pastry
Grandma Murrie's Oil Pastry offers a flaky, tender crust with a rich flavor, perfect for sweet or savory pies, appealing to both traditionalists and modern bakers.
Ingredients
Instructions
- Sift the all-purpose flour and salt together in a mixing bowl.
- Add the salad oil to the flour mixture and mix until well combined.
- Stir in the milk gradually until the dough holds together but is not sticky.
- Divide the dough in half to make two crusts for a 2-crust pie.
- Roll out each portion on a floured surface to fit your pie dish.
- Fill and bake as desired.
Tips & Substitutions
For a flakier crust, consider using chilled salad oil or substituting half the oil with unsalted butter. If you prefer a slightly sweeter crust, add a tablespoon of sugar. Remember to keep your workspace lightly floured to prevent sticking while rolling out. This pastry works well for both savory and sweet fillings, making it versatile for various American recipes.
Serving Suggestions
This oil pastry pairs beautifully with a variety of fillings, from classic apple to savory quiches. Serve warm with a scoop of vanilla ice cream on the side for a delightful dessert experience. For a complete meal, consider pairing it with a fresh salad or roasted vegetables, complementing the flavors of your pie.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can also freeze it for up to a month. To reheat baked pies, cover with foil and warm in a preheated oven at 350°F until heated through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Murrie'S Oil Pastry contains roughly 888 calories, with 2g protein, 27g carbohydrates, and 88g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2629mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but keep in mind that it may result in a denser crust. You might want to add a little extra milk to achieve the right consistency.
What can I use if I don't have salad oil?
You can substitute salad oil with canola oil, vegetable oil, or even melted coconut oil. Each will impart a slightly different flavor, so choose based on your preference.
Can I make this pastry ahead of time?
Absolutely! You can prepare the dough ahead and refrigerate it for up to 3 days, or freeze it for longer storage. Just remember to thaw it in the refrigerator before rolling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).