Pat-in-pan Pie Crust
Pies & Pastries
plus 3 tbs all-purpose flour
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 degrees. Prick the surface of
the pastry with a fork and bake 15 minutes, checking often, and pricking
more if needed. VARIATION: For a 10-inch shell, use 2 cups
all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable
oil; 3 tablespoons milk. "Quick, crisp but tender, it needs no rolling
out. I highly recommend this pie crust, especially if you think you
can't make a good pie. This recipe can only be used for one-crust pies -
you CAN'T double the recipe and roll out a top crust. The mixture is
just too tender to transfer from the pastry board or cloth to the
pie." (Marcia Adams)
Cooking from Quilt Country - Hearty Recipes from Amish and Mennonite
Kitchens by Marcia Adams.
Formatted for MM by Pegg Seevers 4/25/94
By "Lloyd A. Carver" <email@example.com> on Jan 5, 1996