| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Misc, Rice |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour* |
| 1/3 |
c |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
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
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