Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c All-purpose flour* 1/2 ts Salt
1/3 c Vegetable oil 2 tb Cold water

*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.

Browse by categories