Pat-in-pan Pie Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour, plus 3 |
| tablespoons | ||
| 1 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | c | Vegetable oil |
| 3 | T | Cold milk |
INSTRUCTIONS
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 MC-Recipe Digest V1 #327 Recipe by: Marcia Adams From: slonehm1@juno.com (Hazel M Slone) Date: Mon, 2 Dec 1996 13:35:46 PST
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Nutrition (calculated from recipe ingredients)
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Calories: 1670
Calories From Fat: 979
Total Fat: 110.8g
Cholesterol: 0mg
Sodium: 1166.6mg
Potassium: 201mg
Carbohydrates: 149.4g
Fiber: 5.1g
Sugar: 6.8g
Protein: 19.4g