Ingredients Jump to Instructions ↓

  1. Servings: 1 1 1/2 c Flour

  2. 1 1/2 ts Sugar

  3. 3/4 ts -Salt

  4. 1/2 c Oil; corn

  5. 3 T Milk; cold

  6. 9-10" pie plate. Combine oil and milk in measuring cup and beat with fork till 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 till 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

  7. 425F for 15 minutes or until golden. Fill If you're fussy, press it down with a pie plate. Flute the edges. Source: Edna Staebler's Schmecks cookbooks NB: To extend a pie to serve more than

  8. 6 or 8, then pat the pastry into a

  9. 9" X

  10. 13" cake pan, spread the filling over it and when baked, cut into squares. posted by Anne MacLellan --


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