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.
Tips & Substitutions
For a flakier crust, make sure your oil is very cold before mixing. You can substitute coconut oil for a hint of sweetness or use a blend of half olive oil and half vegetable oil for added flavor. If you're in a pinch, you can also replace the vegetable oil with melted butter, though it will alter the texture slightly.
Serving Suggestions
This oil pastry is perfect for fruit pies, especially when filled with seasonal berries or apples. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with Barbara'S Basic Punch for a refreshing drink option at gatherings.
Storage & Reheating
Store any leftover pastry in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes to restore its crispness. If filled, ensure the filling is heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Oil Pastry contains roughly 203 calories, with 2g protein, 13g carbohydrates, and 16g fat. It is an excellent source of vitamin A (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1921mg per serving (84% 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 ahead of time?
Yes, you can prepare the pastry dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, let it sit at room temperature for about 15 minutes before rolling out.
What can I use if I don't have vegetable oil?
If you don’t have vegetable oil, you can substitute with canola oil, sunflower oil, or even melted coconut oil for a different flavor profile. Avoid using strong-flavored oils like olive oil as they may alter the taste of the pastry.
How can I ensure my pastry doesn't shrink while baking?
To minimize shrinkage, let the pastry rest in the refrigerator for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish, as this can cause it to shrink during baking.
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).