Side Pannel
Pat-In-The-Pan Oil Pastry
Ingredients List
- 1 1/3 c All-purpose flour*
- 1/3 c Vegetable oil
- 1/2 ts Salt
- 2 tb 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 don't have to roll out the pastry.
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 don't have to roll out the pastry.
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