1 1/2 c All purpose flour
1 ts Salt
2 tb Sugar
1/2 c Vegetable oil
2 tb Cold milk
submitted by: skeeter@ezl.com
Graciously received from the mother of my significant other. Makes One 9″
pie crust
Sift flour, salt & sugar into a 9″ pie pan. In a one-cup measuring cup,
whisk together oil & milk and pour over the flour mixture. Using a fork,
mix until completely dampened. Press the dough evenly over the bottom of
the pan, then up the sides and over the rim. To use as a baked pie shell,
prick the surface with a fork several times and bake in a preheated 425
degree oven for 12-15 minutes. Cool and fill as desired. To use as an
unbaked shell, simply fill with the desired pie filling and bake according
to the filling directions.
NOTE: For use as a crust for beef pot pies or other savory fillings, just
elminate the 2 TBS of sugar.
From the Midwest – Alton, IL, USA (recipe comes from Springfield, MO thanks
to – Mrs. Gene [Sarah] Herren)
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE – 15 APRIL 1996
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings