| previous | next |
Title: Pat-In-The-Pan Oil Pastry
Categories: Rice
Yield: 8 Servings
| 1 1/3 | c | All-purpose flour* |
| 1/3 | c | Vegetable oil |
| 1/2 | ts | Salt |
| 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.
| previous | next |