Pat-In-Pan Crust

1. 1

   Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.

2. 2

   In a measuring cup, combine the oil & milk and beat with a fork until creamy.

3. 3

   Pour all at once over the flour mixture.

4. 4

   Mix with a fork until the flour mixture is completely moistened.

5. 5

   Pat the dough with your fingers, first up the side of the plate then across the bottom.

6. 6

   Flute the edges.

7. 7

   Shell is now ready to be filled.

8. 8

   If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

9. 9

   For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.