Pat-in-pan pie crust (pat stockett)

Yield: 8 servings

Measure Ingredient
\N \N 8\" or 9\" shell:
1½ cup + 3 Tbsp flour
1½ teaspoon Sugar
½ teaspoon Salt
½ cup Oil
3 tablespoons Cold milk
\N \N 10\" shell:
2 cups Flour
2 teaspoons Sugar
1 teaspoon Salt
⅔ cup Oil
3 tablespoons Cold milk

From Sarah Pepper:

Saves a lot of clean up. I think a person could even cut down a little on the oil and maybe add a little more milk - it depends on how flaky you like it. I made it just like the recipe calls for and it turned out well.

Makes pastry for a single crust 8 or 9 inch pie "Quick, crisp but tender, it needs no rolling out. This recipe can only be used for one crust pies.--you can't double the recipe and roll out a top crust."

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completly moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges.

Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 mins, checking often, and pricking more if needed.

Cooking From Quilt Country

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