Pat-In-The-Pan Oil Pastry

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
A quick and easy vegan pie crust made with vegetable oil and no rolling pin required.
Pat-in-the-Pan Oil Pastry recipe image

This Pat-In-The-Pan Oil Pastry is the ultimate shortcut for home bakers seeking a flaky, tender crust without the hassle of rolling pins or chilling times. Made with simple pantry staples like all-purpose flour, vegetable oil, and cold water, this recipe creates a versatile base that holds its shape beautifully. The oil-based method ensures a crisp texture that stays tender even after baking. Perfect for both sweet fruit pies and savory quiches, this dough is forgiving and easy to handle. It’s an ideal choice for weeknight dinners or casual gatherings where you want professional results with minimal effort. Simply mix, pat into the pan, and bake.

Pat-in-the-Pan Oil Pastry recipe image
Print Recipe

Pat-In-The-Pan Oil Pastry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 468.0

Description

This Pat-In-The-Pan Oil Pastry is the ultimate shortcut for home bakers seeking a flaky, tender crust without the hassle of rolling pins or chilling times. Made with simple pantry staples like all-purpose flour, vegetable oil, and cold water, this recipe creates a versatile base that holds its shape beautifully. The oil-based method ensures a crisp texture that stays tender even after baking. Perfect for both sweet fruit pies and savory quiches, this dough is forgiving and easy to handle. It&# 226;ÂÂs an ideal choice for weeknight dinners or casual gatherings where you want professional results with minimal effort. Simply mix, pat into the pan, and bake.

Ingredients

Directions

  1. Preheat oven to 475ðF (245ðC).
  2. In a medium bowl, combine flour and salt (omit salt if using self-rising flour).
  3. Add vegetable oil to the flour mixture and toss with a fork until all flour is moistened and resembles coarse crumbs.
  4. Sprinkle 2 tablespoons of cold water over the mixture, tossing with the fork until the water is absorbed and a dough ball forms. Add more water sparingly if needed, but do not overwork.
  5. Gather the pastry into a cohesive ball.
  6. Press the dough firmly into the bottom and up the sides of a 9-inch pie plate, ensuring even thickness. Flute the edge with your fingers if desired.
  7. Prick the bottom and sides of the pastry thoroughly with a fork to prevent bubbling.
  8. Bake for 10 to 12 minutes, or until the crust is light golden brown.
  9. Remove from oven and let cool on a wire rack before adding filling or serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 468.0kcal
% Daily Value *
Total Fat 20.8g32%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 60.8g21%
Dietary Fiber 2.2g9%
Sugars 0.2g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using self-rising flour, omit the added salt as self-rising flour already contains leavening agents and salt.

For a savory application, consider adding herbs or spices to the flour mixture before adding the oil.

This crust is best eaten fresh. If storing leftovers, keep in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Ensure the water is cold to help keep the fat solid, which contributes to a flakier texture, though this method is more forgiving than traditional butter crusts.

Keywords: pie crust, oil pastry, vegan, no roll, easy baking, flaky crust, pie shell, vegetarian, quick recipe, dessert base, savory tart, homemade pastry, flour based, beginner friendly, gluten free option, kitchen staple, baking tips, crust recipe, pie filling, oven bake
Recipe Card powered by WP Delicious