Stir-n-Roll Refrigerator Pie

This is half a paraphrased recipe, but I have the other half. It’s from ads placed by Betty Crocker in 1951 for their Stir-n-Roll Pie Shell, which used their Gold Medal Flour and Wesson Oil products.

Here’s a helpful picture of the finished product from an ad that I believe is from Better Homes and Gardens, July 1951 (though I could be wrong):

I’ve paraphrased the missing directions below. Essentially this card is for a pie filling; the stir-n-roll part (so called because you didn’t have to chill the dough as you normally would with solid fats) is in the crust.

From a box sold in Canby, Oregon.

Stir-n-Roll Refrigerator Pie

Melt 1/2 lb. marshmallows in 1/2 c. milk — cool thoroughly–beat out lumps.


  • 1 c. heavy cream–whipped
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 1/2 c. fresh or canned fruit

Chill 1 hour. Remove 20 min. before serving.

Betty Crocker’s Stir-n-Roll Pie Shell (paraphrased by Yesterdish)

To make the crust:

1-1/3 cups sifted Gold Medal Flour
1 tsp. salt
1/3 cup Wesson oil
3 Tbsp. cold milk

Don’t stir the wet ingredients together in advance; just pour them in and mix together until you can collect the dough. Flatten it a bit, then roll out between waxed paper until large enough to cover the pie pan.

Remove one sheet of waxed paper. Place the dough, paper side up, in a 9-inch pie pan. Prick with a fork and bake 8 to 10 minutes at 475 deg.

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