Try this super-simple vintage vegetable oil pie crust — from scratch!
Even pastry beginners can whip it up without the fuss and lack of precision that sometimes makes pie crust seem like an intimidating endeavor.
No cutting in solid shortening, no guessing on liquid. Just measure Wesson Oil with milk and mix in! So easy! No messy board… you roll out stir-n-roll pastry between 2 pieces of waxed paper…
Even beginners make perfect pie crust the first time they try.
We think this vintage recipe is perfect for the holidays — or anytime you want to make pie from scratch. And it adds an extra touch of nostalgia to follow along with the same step-by-step instructions our mothers or grandmothers may have used for their holiday desserts.
Due to its simplicity and versatility, we can see why it’s such a vintage favorite. In the original advertisement, it came with a recipe for no-bake pumpkin chiffon pie filling; but, of course, it can be used as the base for any flavor pie or tart.
Are you in? Get started with a kitchen staple you might not have been expecting: vegetable oil.
And if you do make this, let us know what you think in the comments!
Vegetable oil pie crust: New stir-n-roll pastry for your holiday pies!
Betty Crocker’s easy recipe gives flaky tender pastry every time!
Easy vegetable oil pie crust recipe: Give your bountiful holiday pies new goodness with new stir-n-roll pie crust. So simple, so sure, you can get flaky, tender pastry every time! Only 4 simple steps — only 4 ingredients. Light, mild Wesson Oil assures delicacy of pastry flavor. Wesson Oil stands up under highest baking heat, so that your pastry is readily digestible.
Quick! No cutting in solid shortening, no guessing on liquid. Just measure Wesson Oil with milk and mix in! So easy! No messy board… you roll out stir-n-roll pastry between 2 pieces of waxed paper.
Betty Crocker’s Stir-N-Roll pastry recipe for pumpkin pie (1950)
Preheat oven to 425 degrees F.
1. Mix together… 1-1/2 cups sifted Gold Medal Flour*, 1 teaspoon salt. Add all at once… 6 tablespoons (or 1/4 cup plus 2 tbsps) Wesson Oil, 3 tablespoons cold whole milk.
2. Stir just until mixed. Round up dough; flatten slightly.
3. Place between 2 sheets of waxed paper (11-inch square). Roll out gently until circle reaches edges of paper. (If bottom paper wrinkles, turn, roll on other side.) Peel off top paper. If dough breaks, press edges together, or patch lightly without moistening!
4. Lower paper with pastry clinging over 8- or 9-inch pie pan. Peel off paper. Gently fit stir-n-roll pastry into pan. Trim. Flute edges. Add your favorite pumpkin pie filling. Bake 45 to 55 minutes in hot oven 425 (silver knife inserted into side of filling should be clean).
* If you use Gold Medal Self-Rising Flour, omit salt. Reduce baking temperature to 375 F.
Cheese topping: Whip 1/2 cup heavy cream; fold in 3 tbsp cheese spread softened with 1 tbsp milk.
4 easy steps for perfect homemade pie crust
1. Revolutionary! No guessing… you measure Wesson Oil and milk… add to Gold Medal Flour and salt.
2. Child’s play! Stir together lightly. Dough is moist, not sticky. Shape dough into ball… flatten slightly.
3. Amazing new way! Roll out pastry between two 11-inch squares of waxed paper. Peel off top paper only.
4. Pan-ready! Dough clings to paper until you loosen into pan. Mends easily without moistening!
Vegetable oil pie crust: New! Stir-n-roll nut crust for your pumpkin pie! (1954)
So easy with Wesson Oil — the shortening you pour
Stir together Wesson Oil, milk, Gold Medal Flour, salt and — for new goodness — finely chopped nuts. No cutting-in shortening to make flaky, tender Stir-N-Roll pie crust. Wesson pours to measure, stirs in quickly. Even beginners make perfect pie crust the first time they try.
Roll dough neatly between waxed papers. No “mussy” floured board. And wait till you taste the way Wesson makes pie crust! Pure mild Wesson Oil keeps all of its fresh delicacy at hot, high pie-baking temperatures. So your Stir-N-Roll pie crust has delicate, flaky texture and delicate flavor.