Speedy Pat-In Pastry -

1 1/2 ts Sugar

3/4 ts -Salt

1/2 c Oil; corn

3 T Milk; cold

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

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

6 or 8, then pat the pastry into a

9" X

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