| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Vegetable oil; plus 2 tablespoons |
| 3 |
tb |
Cold water; up to 4 |
INSTRUCTIONS
Makes pastry for one 9 inch pie
Combine flour and salt; add oil, stirring until mix resembles coarse meal.
Sprinkle with water (1T at a time), stirring quickly. Gather dough into a
ball.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly
floured surface. Place in a 9 inch pie plate; trim off excess pastry along
edges. Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a
fork. Bake at 450°F for 12-14 minutes or until golden brown.
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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