No-Roll Pastry Shell
- 1 1/2 cups sifted flour
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons cold milk
- Sift dry ingredients into a 9-inch pie pan.
- Combine oil and milk
and beat with a fork. Pour over flour mixture. Mix with fork until
flour is dampened.
- With fingers press pastry evenly and firmly against
bottom and sides of pan. Partly cover rim and flute edge, pinching
lightly with fingers.
- If a pre-baked shell is desired, prick entire
surface with a fork, and bake at 425 degrees F for 12 to 15 minutes
or until brown.
Yield: 1 (9-inch) crust
Or you can pour in the filling, and bake as directed for filling.
It is good for pecan and custard pies and is especially good for