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|Recipe name||Speedy Pat-In Pastry|
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|Number of servings|
|Ingredients||1 and 1/2 cups sifted flour, all-purpose or whole wheat|
1 and 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup corn or canola oil
3 Tablespoons cold milk
|Directions||Sift the flour, sugar, and salt directly into a 9-inch pie plate. Combine the oil and milk in a measuring cup and beat with a fork until creamy. Pour all at once over the flour in the pie plate. Mix with a fork until the flour is completely dampened. Push the dough with your fingers to line the bottom and sides of the plate. |
If you're fussy press it down with another pie plate to get it even. Flute the edges and fill with whatever pie filling you've chosen.
If you are making a baked shell to be filled later, prick the entire surface of the pastry with a fork and bake at 425 degrees F for 15 minutes, but watch it.
|Notes||This is from an Edna Stabler "Schmecks" book. This is the story/text that goes with it:|
Ever since Norma Morrison gave her this recipe, Norm hasn't made pastry any other way - nor have I. It's so easy: crisp, tender, tasty, and needs no rolling.
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