Food recipes
Speedy Pat-In Pastry
Speedy Pat-In Pastry Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table oil, corn, peanut, and olive milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Put all...
Speedy Pat-In Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.
Pat it firmly around the edges first, then through the middle - and that's it.
Sift flour, sugar and salt directly in 9-10" pie plate.
Combine oil and milk in measuring cup and beat with fork until creamy.
Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork until flour is completely dampened.
Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen.
If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling.
Bake at 425F for 15 minutes or until golden.
Fill If you're fussy, press it down with a pie plate.
Flute the edges.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.
Pat it firmly around the edges first, then through the middle - and that's it.
Sift flour, sugar and salt directly in 9-10" pie plate.
Combine oil and milk in measuring cup and beat with fork until creamy.
Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork until flour is completely dampened.
Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen.
If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling.
Bake at 425F for 15 minutes or until golden.
Fill If you're fussy, press it down with a pie plate.
Flute the edges.