Recipe - Pat-In-The-Pan Oil Pastry

1 1/3 cup Allpurpose flour*
1/3 cup Vegetable oil
One half teaspoon Salt
2 tablespoon Cold water

*if using selfrising flour Omit salt.

Mix flour, oil and salt until all flour is moistened. Sprinkle with water,
1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X
1One fourth inches; flute edge. Fill and bake as directed in recipe. 8 SERVINGS;
150 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees.
Prick bottom and side thoroughly with fork. Bake 10 to 12 minutes or until
light brown; cool.In
1950 we introduced a StirNRoll pastry that used vegetable oil instead
of shortening and a spoon instead of a pastry blender. Our PatinthePan
Oil Pastry is even easier because you don't have to roll out the pastry.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini