PAT IN THE PAN PIE CRUST

Note: This recipe and photo are from Tastee. I hate rolling pie crust so I plan to try this.

1½ cups of Gold Medal flour

1½ teaspoons Domino sugar

½ teaspoon Morton salt

½ cup Wesson vegetable oil

3 Tablespoons cold milk

Instructions

Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.

In a measuring cup combine the oil and milk and beat until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first at the sides of the plate and then across the bottom.

Flute the edges.

Shell is now ready to be filled.

If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.

Prick the surface of the pastry with a fork and bake 15 minutes.

Check often and prick more if needed.

file photo