Pat-in-Pan Pie Crust

Makes pastry for a single-crust 8- or 9- inch pie.  This is apparently an Amish recipe.  The original I found called for the dough to be mixed in the pie pan (to save washing a bowl, I suspect) but I find it is much more effective and efficient to mix the dough in a bowl.

1  1/2 cups plus 3 tablespoons whole wheat pastry flour  (or a combination of all purpose flour and whole wheat pastry flour)

1  1/2 teaspoons sugar

1/2 teaspoon salt

1/2 cup canola oil

3 tablespoons cold milk

Place the flour, sugar, and salt in a medium-sized bowl 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 a fork until the flour mixture is completely moistened. Dump the mixture into the pie pan and press it in with your fingers, first across the bottom then up the sides.  Smooth the top edges.

Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.

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Published in: on October 9, 2012 at 5:18 pm  Leave a Comment  

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