Oil Pastry
A versatile oil pastry perfect for fruit pies and tarts, offering a flaky, tender crust with a rich, buttery flavor that suits both sweet and savory fillings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Measure flour by dip, level, pour method. Mix flour and salt.
- Add oil; mix with a fork until it resembles meal.
- Sprinkle with cold water; mix with a fork.
- Gather dough together. If too dry, add 1 to 2 tablespoons more oil.
- Press into a ball. Divide almost in half.
- Use the larger half for the bottom crust.
- Fill and trim the pastry as needed.
- Roll out the top crust.
- Cut slits in the top and place it over the filling.
- Seal the edges with water and flute.
- Bake with your favorite fruit filling.
- To prevent overbrowning of edges, cover with 1 1/2 strips of aluminum foil.
- Remove foil strips 15 minutes before the end of baking.
Nutrition & Diet Analysis (per serving)
221
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).