No Roll Pastry
A versatile no-roll pastry with a tender, flaky texture, perfect for tart shells and quiches, suitable for quick homemade pies and savory or sweet fillings.
Ingredients
Instructions
- Sift flour and salt together into a 9 or 10-inch pie pan.
- Mix salad oil and cold milk together.
- Pour the oil and milk mixture over the flour in the pan.
- Blend the mixture with a fork until combined.
- Using clean fingers, press the dough to line the bottom and sides of the pan.
Tips & Substitutions
For a flakier texture, consider using cold vegetable shortening instead of salad oil. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you're short on time, this pastry can be prepared in advance and stored in the refrigerator until you're ready to use it. Don't worry about rolling; simply press it into the pan for a rustic look.
Serving Suggestions
This no roll pastry pairs beautifully with a variety of fillings, from savory quiches to sweet fruit tarts. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a delightful dessert. It also complements well with a fresh side salad or roasted vegetables for a balanced meal.
Storage & Reheating
Store any leftover no roll pastry in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, which will help restore its crispness. Avoid microwaving to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Roll Pastry contains roughly 591 calories, with 1g protein, 5g carbohydrates, and 64g fat. Note that it is relatively high in sodium, at 2349mg per serving (102% 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?
Yes, you can substitute salad oil with other oils like canola, sunflower, or even melted butter for a richer flavor. Just keep in mind that different oils may slightly alter the taste and texture of the pastry.
How thick should the pastry be when pressing it into the pan?
Aim for a thickness of about 1/4 inch when pressing the pastry into the pan. This will ensure it cooks evenly and holds up well against any fillings you choose, whether savory or sweet.
Can I freeze the pastry before baking?
Absolutely! You can freeze the unbaked pastry for up to two months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw it in the refrigerator and then proceed with your recipe as usual.
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).