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Pat-in-the-pan oil pastry

Yield: 8 Servings

Ingredients:

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

Instructions:

*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.

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