To provide an oil and fat composition for paste pie which has excellent dispersibility to a dough, excellent setting properties of dough and excellent spreadability in folding in dough production, does not cause crumbling of dough and obtains a paste pie dough, the paste pie dough made by using the oil and fat composition for paste pie and having the characteristics and a layered food, obtained by heating the paste pie dough, having excellent crispness, hardly being damaged and having a uniform and good floating.

The oil and fat composition for paste pie comprises 25-75 mass% of starch. The paste pie dough uses the oil and fat composition for the paste pie. The layered food is obtained by heating the paste pie dough.