INGREDIENTS

INSTRUCTIONS

"I could never never make a good pie crust. My crusts were always
tough or crumbly, no matter what recipe I'd try. Whenever we had a
family get-together and I'd offer to make a pie, my sister or my  niece
would say, "No, Ednie, don't bother. You bring the vegetables,  I'll
make a pie." But since my sister Norm gave me her recipe for a  pat-in
pie crust, I've had incredible success! Every time! The family  no
longer reject my offerings. My crust are crisp and tasty and  golden.
The edges may not be perfectly fluted like Norm's are but  that's not
important. Pat-in crust is so easy to make. I put all the  ingredients
into my food processor, give them a brief whirl, and pour  the mixture
into a pie plate. I pat it firmly ~ around the edges  first, then
through the middle - and that's it. No rolling or wasting  bits of
pastry, and so fast that it can be done in five minutes. Norm  doesn't
mix her crust in her food processor. She let her husband,  Ralph, blend
the ingredients with a fork in the pie plate. Then he  can proudly say
he made it..."  Sift flour, sugar and salt directly in 9-10" pie plate.
Combine oil  and milk in measuring cup and beat with fork till creamy.
Pour all at  once over flour in pie plate; give your food processor a
brief whirl  or -in a pie plate mix with a fork till flour is
completely dampened.  Push the dough with your fingers to line bottom
and sides of pan,  then fill with whatever filling you've chosen.  If
you are making a baked pie shell to be filled later, prick the  pastry
with a fork to keep it from bubbling. Bake at 425F for 15  minutes or
until golden. Fill If you're fussy, press it down with a  pie plate.
Flute the edges.  Source: Edna Staebler's Schmecks cookbooks NB: To
extend a pie to  serve more than 6 or 8, then pat the pastry into a 9"
X 13" cake pan,  spread the filling over it and when baked, cut into 12
squares.  posted by Anne MacLellan  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1517
Calories From Fat: 821
Total Fat: 93g
Cholesterol: 13.6mg
Sodium: 2466.4mg
Potassium: 226.1mg
Carbohydrates: 150.3g
Fiber: 5.1g
Sugar: 6.8g
Protein: 19.7g