Stirred pastry

Yield: 1 servings

Measure Ingredient
2 cups Flour
1½ teaspoon Salt
1½ teaspoon Sugar
½ cup Vegetable oil
¼ cup Milk

1. Mix the flour, salt, and sugar in a bowl. Pour in the oil and milk,

and stir lightly with a fork until no dry flour shows. Pat the dough

into two balls. Roll the bottom crust out 2 inches larger than the

pie pan. Ease the dough into the pie pan and fit it loosely but firmly. Roll out the top crust. Fill the pie, then put on the top

crust and cut vents in it (or cover the pie with lattice strips).

Crimp or flute the edges. Bake as indicated in your filling recipe. ~--

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