Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Instead of butter in your baking, try this oil pastry recipe. The end product is flaky, light, and ready to stuff with your favorite filling. Try this oil pastry crust in either sweet or savory applications.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
8 or 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl combine flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with your hands.

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  • Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

  • Peel off top papers and fit dough, paper side up, into 9-inch pie plates. (Or, reserve one portion for use as a top crust.) Remove paper. Continue as directed for Pastry for Single-Crust or Double-Crust Pie.

Nutrition Facts

139 calories; fat 7g; cholesterol 1mg; saturated fat 1g; carbohydrates 16g; insoluble fiber 1g; sugars 1g; protein 2g; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 4mcg; sodium 113mg; potassium 34mg; calcium 20.2mg; iron 1.1mg.
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