Mazola No-Roll Pastry Shell
A versatile no-roll pastry shell made with Mazola oil, perfect for tarts and pies. Easy to prepare and suitable for both sweet and savory fillings.
Ingredients
Instructions
- Sift dry ingredients into a pie pan.
- Combine Mazola oil and cold milk; whip with a fork until well mixed.
- Pour the oil and milk mixture over the flour mixture, mixing until the flour is completely dampened.
- Press evenly and firmly with fingers to line the bottom, sides, and rim of the pan.
Tips & Substitutions
For a flakier crust, ensure your Mazola oil is chilled before mixing. You can substitute half of the flour with whole wheat flour for a healthier option. If you prefer, use a dairy alternative like almond milk instead of cold milk, which works well without affecting the texture. For a sweeter crust, consider adding a bit more sugar, or even a dash of cinnamon for flavor.
Serving Suggestions
This pastry shell is perfect for both sweet and savory fillings. Consider pairing it with a fruit custard for a delightful dessert, or fill it with a quiche mixture for a hearty brunch dish. It pairs beautifully with Sweet Potato-Pumpkin Puddings for a seasonal dessert spread. Serve with whipped cream or a light salad on the side for balance.
Storage & Reheating
Store any leftover pastry shell in an airtight container at room temperature for up to 2 days. If filled with pie filling, keep it refrigerated and consume within 3-4 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until warmed through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Mazola No-Roll Pastry Shell contains roughly 820 calories, with 1g protein, 3g carbohydrates, and 91g fat. Note that it is relatively high in sodium, at 1757mg per serving (76% 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 a different type of oil instead of Mazola oil?
Yes, you can use another neutral oil like canola or vegetable oil. However, keep in mind that the flavor might vary slightly. Mazola oil is preferred for its lightness, which contributes to the texture of the pastry shell.
How do I know when the pastry shell is done?
The pastry shell is typically done when the edges are lightly golden and the surface is firm to the touch. If you are baking it without filling, it usually takes about 10-12 minutes at 350°F. Keep an eye on it to avoid overbaking.
Can I make this pastry in advance?
Absolutely! You can prepare the pastry shell ahead of time. Once pressed into the pan, cover it with plastic wrap and refrigerate for up to 24 hours before filling. If you want to freeze it, wrap it tightly in plastic and store it for up to 2 months.
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).