Wesson Oil Pastry
A versatile homemade pastry crust made with Wesson oil, perfect for pies and tarts, offering a tender texture and easy preparation suitable for various sweet or savory fillings.
Ingredients
Instructions
- Sift together the flour and salt.
- Add the cold milk to the Wesson oil without stirring.
- Pour the milk and oil mixture into the flour mixture and mix thoroughly.
- Roll the dough between wax paper to desired thickness.
- Bake at 375°F until golden brown.
- Use as an unbaked pie shell or for other pastry needs.
Tips & Substitutions
For a flakier pastry, ensure your Wesson oil is very cold before mixing. If you prefer a richer flavor, you can substitute half the Wesson oil with unsalted butter. When rolling the dough, keep it between sheets of wax paper to prevent sticking. If you find the dough too crumbly, add a teaspoon of cold water to help it bind.
Serving Suggestions
This pastry is perfect as an unbaked pie shell for sweet or savory fillings. It pairs beautifully with Pumpkin Bread Baked In A Jar or can be used for quiches and tarts. Serve it alongside a fresh salad or as a base for a creamy filling, making it versatile for various occasions.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If baked, keep the pie shell in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10 minutes until warm and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Wesson Oil Pastry contains roughly 146 calories, with 4g protein, 31g carbohydrates, and 0g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% 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 dough in advance and store it in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 2 months. Just remember to allow it to thaw in the refrigerator before rolling out.
What can I use this pastry for besides pie shells?
This versatile pastry can be used for tarts, quiches, or hand pies. You can also cut it into shapes for cookies or use it as a base for savory appetizers. The options are endless, making it great for various dishes.
How do I know when the pastry is done baking?
The pastry is done when it turns a golden brown color and feels firm to the touch. Keep an eye on it in the last few minutes, as baking times can vary depending on your oven. A golden crust indicates a perfectly baked shell.
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).