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Recipe name Speedy Pat-In Pastry

No image available

Meal Dessert

Main ingredient flour

Number of servings

Origin Schmeck's Book

Season

Cooking type Western

Time required

Difficulty *

Suggested wines

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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Recipe name	Speedy Pat-In Pastry
No image available
Meal	Dessert
Main ingredient	flour
Number of servings
Origin	Schmeck's Book
Season
Cooking type	Western
Time required
Difficulty	*
Suggested wines
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.