Pat-in-the-pan Oil Pastry Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: All-purpose flour*,
1/3 cup: Vegetable oil,
1/2 tsp: Salt,
2 tbsp: 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 1-1/4 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 dont have to
roll out the pastry.
Source from luhu.jp
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 1-1/4 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 dont have to
roll out the pastry.
Source from luhu.jp