Speedy Pat-In Pastry

Servings: 1 1 1/2 c Flour

1 1/2 ts Sugar

3/4 ts -Salt

1/2 c Oil; corn

3 T Milk; cold

"I could never never make a good pie crust. My crusts were always tough or crumbly, no matter what recipe I`d try. Whenever we had a family get-together and I`d offer to make a pie, my sister or my niece would say, "No, Ednie, don`t bother. You bring the vegetables, I`ll make a pie." But since my sister Norm gave me her recipe for a pat-in pie crust, I`ve had incredible success! Every time! The family no longer reject my offerings. My crust are crisp and tasty and golden. The edges may not be perfectly fluted like Norm`s are but that`s not important. Pat-in crust is so easy to make. I put all the ingredients into my food processor, give them a brief whirl, and pour the mixture into a pie plate. I pat it firmly ~ around the edges first, then through the middle - and that`s it. No rolling or wasting bits of pastry, and so fast that it can be done in five minutes. Norm doesn`t mix her crust in her food processor. She let her husband, Ralph, blend the ingredients with a fork in the pie plate. Then he can proudly say he made it..." Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and milk in measuring cup and beat with fork till creamy. Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork till flour is completely dampened. Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you`ve chosen. If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until golden. Fill If you`re fussy, press it down with a pie plate. Flute the edges. Source: Edna Staebler`s Schmecks cookbooks NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a 9" X 13" cake pan, spread the filling over it and when baked, cut into 12

squares. posted by Anne MacLellan -----