Cooking Recipe Pat-In-The-Pan Oil Pastry
Recipe Ingredients
Directions
*if using self-rising 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 1-1/4 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 Stir-N-Roll pastry that used vegetable oil instead of
shortening and a spoon instead of a pastry blender. Our
Pat-in-the-Pan Oil Pastry is even easier because you don't have to
roll out the pastry.