Pat-in-Pan Pie Crust
Pat-In-Pan Pie Crust is an easy dinner. Made with 1 1/2 plus 3 tbsp. flour, 1 1/2 tsp. sugar, 1/2 tsp. salt, 1/2 c. oil and 3 tbsp. cold milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
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 fork until completely moistened.
Pat the dough with your fingers, first up the sides, then across the bottom; flute the edges.
If a prebaked shell is needed, prick pastry and bake 15 minutes at 425Β°; checking often and pricking when necessary.
For a 10-inch shell, use 2 cups flour, 2 teaspoon sugar, 1 teaspoon salt, 2/3 cup oil and 3 tablespoons milk.
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