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    You are in: Home / Recipes / Perfect Oil Pastry Recipe
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    Perfect Oil Pastry

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on November 25, 2010

      I don't plan on using vegetable shortening...ever....so had to find something else for the pumpkin pies. I mixed up one batch, used only a little over 3 T of water and it was on the verge of too wet. I rolled two single crust 9 inch pies from this recipe for my pumpkin pies, then put together another batch (little less water) and made an apple pie with lattice. Worked great, my family loved the pies. They were flaky and tender, and no trans fats! I'm thinking quiche next......

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    • on May 22, 2009

      A great quick & easy pastry! I tried it for the 1st time last night, having never made pastry myself before and it was a success. As someone said earlier, I'm not buying pastry from the store again!

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    • on December 22, 2008

      Fabulous. I thought this was great. The texture was light and very flaky. I used white spelt flour, olive oil and added 1 tbsp of onion powder, 2 tsp of paprika and pepper. I havn't had a lot of experience with pastry but it was very very simple to make and work with for the vegie rolls I made. Next time I may try sunflower and olive because the olive oil was a very overpowering. Thank you for posting. I will use the again

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    • on September 11, 2008

      Great recipe ! I have been making pies for 50 years, and with crisco. I was glad to find a healthier recipe that tastes the same as the pies I'm used to. I use canola oil. My friends compliment me on the crust every time I make it and say I'm the best pie maker they know.

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    • on August 03, 2008

      While I admit that this was flaky,It was also tough.Does that make sense?...It just didn't have the density of a good flaky pie crust.The flavour also seemed a little bland.No offense,but I think I'll stick to my usual recipe next time...This is also the rolling method that I use when making my pie crusts.It promotes a very flaky crust....Sorry,I couldn't give it a higher rating.

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    • on February 19, 2008

      This is a easy, healthy, perfect recipe! I have always had issues with pie-crusts. I have tried a similar method before with no luck. But this recipe? Absolutely spot on! I followed the ingredients and instructions to a "T" and had great success. The result? A flaky, tender, tasty pie crust! This is my go-to recipe now! No more store bought pastries for me!

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    • on April 11, 2007

      I've used oil pastry recipes in the past that were ok but this one actually came out flakey-on top and bottom! When you can get the bottom crust to be every bit as tasty and flakey as the top, you know you've got a keeper recipe. Thanx for sharing Po Valley Indian.

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    • on November 28, 2006

      This gets one of my rare five-stars ratings. It is the easiest piecrust that I have ever made, and has a great texture -- as flaky as a crust made with shortening, and much healthier! This is a no-brainer to be my new most popular crust.

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    • on October 06, 2006

      I have to admit that I didn't quite follow all of the directions--I didn't roll as instructed, but how I usually roll pastry--but it still turned out great! Perfectly flaky! Thank you! Note: This recipe made one double pie crust for me.

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    • on September 08, 2006

      I agree...this is a "perfect oil pastry! Easy to make and deliciously flaky. This will be the one I make from now on. Thanks so much for sharing this great recipe!

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    Nutritional Facts for Perfect Oil Pastry

    Serving Size: 1 (54 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.2
     
    Calories from Fat 167
    53%
    Total Fat 18.5 g
    28%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 26.9 mg
    1%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.1 g
    0%
    Protein 4.3 g
    8%
    Detailed Nutrition Values About Nutrition Info

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