No Roll Pastry Shell
A quick, versatile pastry shell perfect for both sweet and savory fillings, offering a crisp texture and neutral flavor that suits a variety of dishes and occasions.
Ingredients
Instructions
- Sift dry ingredients into pie pan.
- Combine milk and oil in a cup.
- Whip with a fork and pour all at once over the flour mixture.
- Mix until flour is completely dampened.
- Press evenly with fingers to line the bottom of the pan and up the sides.
- Be sure dough is pressed to a uniform thickness.
- Prick the entire surface of the dough.
- Bake for 12 to 15 minutes at 425°F.
- For an unbaked shell, fill as desired and bake 15 minutes at 400°F.
Tips & Substitutions
For a flakier texture, consider using a blend of whole wheat flour and all-purpose flour. If you don't have cold milk, water can be a suitable substitute. Ensure the oil is neutral-flavored to avoid altering the taste of your filling. Remember to prick the dough to prevent bubbling during baking.
Serving Suggestions
This no roll pastry shell pairs beautifully with savory fillings like quiches or sweet fillings such as fruit custards. Serve it alongside a refreshing salad or a hearty soup for a complete meal. It also makes a great base for desserts like the popular Snicker Bar Dessert.
Storage & Reheating
If you have leftover pastry shells, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate, but be sure to reheat in a preheated oven at 350°F for about 10 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of No Roll Pastry Shell contains roughly 410 calories, with 1g protein, 1g carbohydrates, and 46g fat. Note that it is relatively high in sodium, at 879mg per serving (38% 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 make this pastry shell ahead of time?
Yes, you can prepare the shell and store it in the refrigerator for up to 24 hours before baking. Just ensure it is well-wrapped to prevent drying out. If you want to prepare it further in advance, consider freezing it, then thaw and bake when needed.
What can I use instead of oil?
If you're looking for a substitute for oil, melted butter or margarine can work well. Just keep in mind that using butter will add a richer flavor to the pastry. Additionally, for a healthier option, you could try using applesauce, though it may change the texture slightly.
How do I know when the pastry shell is done baking?
The pastry shell is done when it turns a light golden brown color and feels firm to the touch. Keep an eye on it towards the end of the baking time to prevent over-baking, which can lead to a dry texture.
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).