Speedy Pat-In Pastry
Speedy Pat-In Pastry recipe
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
corn oil
|
|
| 3 | tablespoons |
milk
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
corn oil
|
|
| 45 | ml |
milk
cold |
|
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.
