Speedy Pat-In Pastry

Directions

Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.

Pat it firmly around the edges first, then through the middle - and that’s it.

Sift flour, sugar and salt directly in 9-10” pie plate. Combine oil and milk in measuring cup and beat with fork until 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 until 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.