Recipe for Pat-In-Pan Crust


1 1/2 cup plus 3 tbsp. all pur flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 cup vegetable oil
3 tablespoon cold milk


Makes pastry for a single crust 8 or 9 inch pie

Quick, crisp but tender, it needs no rolling out. This recipe can only be used for one crust pies.--you can't double the recipe and roll out a top crust.

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork 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 up the sides of the plate, 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 the oven to 425 F. Prick the surface of the pastry with a fork and bake 15 min., checking often, and pricking more if needed. VARIATION: For a 10 inch shell, use 2 cups all purpose flour; 2 tsp. sugar; 1 tsp. salt; 2/3 cup vegetable oil; 3 tbsp. milk

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