Vegetable oil pie crust: New stir-n-roll pastry for your holiday pies!
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 vegetable oil pie crust: How-to
Vegetable oil pie crust: New! Stir-n-roll nut crust for your pumpkin pie! (1954)
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.
Vegetable oil pie crust: Stir-n-Roll nut crust recipe (1954)
Developed by Belly Crocker of General Mills
1-1/3 cups sifted flour
1 teaspoon salt*
1/4 cup finely-chopped nuts
1/3 cup Wesson Oil
3 tablespoons cold milk
Heat oven to 475 F (very hot). Mix Gold Medal Flom, salt, chopped nuts. Measure Wesson Oil and milk into the same cup (but don’t stir). Pour all at once into flour. Stir until mixed. Press into ball. Flatten slightly. Place between 2 sheets of waxed paper, 12″ square. Roll out gently to edges of paper. Dampen table top to prevent slipping. Peel all top paper. If dough tears, mend wihout moistening. Lift paper and pastry by top corners. Place paper-side-up in 9-inch pie pan. Peel all paper. Ease into pan. Flute edge. Prick pastry with fork. Bake 13 to 15 minutes.
* If you use self-rising flour, omit salt in pastry; bake at 425 F.
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.
4 easy steps for perfect vegetable oil 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!