Recipe - Pat-In-Pan Pie Crust

1 One half cup Allpurpose flour, plus 3
tablespoons
1 One half teaspoon Sugar
One half teaspoon Salt
One half cup Vegetable oil
3 tablespoon Cold milk

Makes 1 single crust 8" or 9" pie.

Put flour, sugar, and salt in pie pan and mix with fingers until blended.
In measuring cup, combine oil and milk and beat with fork until creamy.
Pour all at once ovre flour mixture. Mix with fork until flour is
completely moistened. Pat dough with fingers, first up sides of pan, then
across bottom. Flute edges.

Shell is now ready to be filled. If preparing shell to fill later or recipe
requires prebaked crust, preheat oven to 425. Prick surface of pastry with
fork and bake 15 minutes, checking often, and pricking more if needed.

VARIATION: For 10" crust, use 2 cups flour, 2 teaspoons sugar, 1 teaspoon
salt, 2/3 cup oil and 3 tablespoons milk.

NOTES : This makes a thicker crust than I normally like but isn't too bad
and is fantastically easy.

Posted to MCRecipe Digest V1 #327

Recipe by: Marcia Adams

From: slonehm1@juno.com (Hazel M Slone)

Date: Mon, 2 Dec 1996 13:35:46 PST