Pastry Made With Oil
A versatile pastry made with oil that yields crisp, flaky crusts perfect for pies and tarts, suitable for a variety of sweet or savory fillings.
Ingredients
Instructions
- Mix the sifted flour and salt together in a bowl.
- Measure the oil and cold milk into a measuring cup.
- Add the oil and milk mixture to the flour and salt.
- Stir with a fork until the mixture forms a ball.
- Divide the dough in half.
- Roll each half between two sheets of waxed paper to form crusts.
- Use as needed for pie shells or tarts.
- Bake at 450° for ten minutes when using as a baked pie shell.
Tips & Substitutions
For a flakier pastry, consider using a mix of half oil and half butter or shortening. This adds richness while maintaining the ease of oil-based dough. If you don't have cold milk on hand, try using cold water or a non-dairy alternative like almond milk. Remember to keep your hands and utensils cool to prevent the fat from warming up.
Serving Suggestions
This versatile pastry can be used for sweet or savory dishes. Use it as a base for fruit tarts or quiches. It pairs beautifully with fresh whipped cream or a scoop of vanilla ice cream for dessert. For a hearty meal, serve it with a side salad or steamed vegetables to balance out the richness.
Storage & Reheating
Store any unused pastry dough in plastic wrap in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; just wrap it tightly to prevent freezer burn. To reheat baked pie shells, place them in a preheated oven at 350°F for about 5-7 minutes until warm and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry Made With Oil contains roughly 1405 calories, with 25g protein, 183g carbohydrates, and 62g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the pastry may be denser. To improve texture, you might add a tablespoon of water or milk to help it bind better. This is a great way to incorporate more whole grains into your diet.
How can I make this pastry sweeter for dessert?
To sweeten the pastry, simply add 1-2 tablespoons of sugar to the dry ingredients before mixing. This works well for tarts or sweet pies. You can also enhance flavor by adding a teaspoon of vanilla extract to the oil and milk mixture.
What can I do if my dough is too crumbly?
If your dough is crumbly, it may need a bit more moisture. Gradually add cold milk, one tablespoon at a time, until the dough holds together without being sticky. Ensure you mix gently to avoid overworking the dough.
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).