Pat-in-the-pan oil pastry

8 servings

Ingredients

Quantity Ingredient
1⅓ cup All-purpose flour*
⅓ cup Vegetable oil
½ teaspoon Salt
2 tablespoons Cold water

Directions

*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 1-¼ 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.

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