Stir And Roll Pastry
Stir and Roll Pastry offers a versatile, flaky crust perfect for pies and tarts. Its simple ingredients and quick preparation make it ideal for both novice and experienced bakers seeking a homemade touch with a tender, buttery texture. Great for sweet and savory fillings alike.
Ingredients
Instructions
- Preheat oven to 475°F.
- Mix sifted flour and salt in a bowl.
- Pour Wesson oil and cold milk into a measuring cup without stirring.
- Add all at once to the flour mixture.
- Stir until the mixture is combined.
- Press the dough into balls.
- Smooth and flatten each ball slightly.
- Roll between two sheets of waxed paper.
- Press into pie pans.
Tips & Substitutions
For a lighter texture, make sure to sift the flour thoroughly. You can substitute Wesson oil with melted butter or coconut oil for a different flavor profile. If the dough feels too sticky, sprinkle in a little more flour. When rolling, use parchment paper instead of waxed paper to avoid sticking and for easier clean-up.
Serving Suggestions
This pastry is perfect for both sweet and savory fillings. For a delightful dessert, pair it with a fruit spread or use it as a base for a tart. Serve it alongside a fresh salad or as a side for soup to create a satisfying meal. It also complements dishes like Hot Cocktail Canapes beautifully.
Storage & Reheating
Store any leftover pastry in an airtight container at room temperature for up to 2 days. If you want to store it longer, freeze the rolled pastry between sheets of parchment paper for up to a month. To reheat, simply place it in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stir And Roll Pastry contains roughly 292 calories, with 8g protein, 61g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg per serving (76% 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, but the texture may be denser. To maintain a lighter pastry, consider using a mix of whole wheat and all-purpose flour, or add a bit more liquid to the dough to compensate for the absorbency of whole wheat flour.
How can I tell when the pastry is done baking?
The pastry should be golden brown on the edges and firm to the touch. If you're using it for a pie, check that the filling is bubbling and the top is set. Keep an eye on it during the last few minutes to prevent over-baking.
What other fillings work well with this pastry?
This versatile pastry can hold a variety of fillings. Try it with savory options like cheese and vegetables or sweet options like jams and custards. It pairs well with dishes like English Custard Bread Pudding for a delightful twist.
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).