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You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky.

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Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.

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15y ago

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