Pat-In-Pan Crust

Pat-In-Pan Crust

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil & 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 completely moistened.
Pat the dough with your fingers, first up the side of the plate then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.