Pat-in-the-pan Oil Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Misc, Rice | 8 | Servings | |
INGREDIENTS
| 1 1/3 | c | All-purpose flour* |
| 1/3 | c | Vegetable oil |
| 1/2 | t | Salt |
| 2 | T | Cold water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 145.8mg
Potassium: 22.3mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g