Stir-N-Roll Pastry

By ninebirch

Pie Shell

Ingredients

• FOR ONE CRUST PIE
• 1 1/3 cups sifted flour
• 1 tsp salt
• 1/3 c cooking salad oil
• 3 tlbs cold whole milk
• FOR TWO CRUST PIE
• 2 cups flour
• 1 1/2 tsp salt
• 1/2 cup cooking oil
• 1/4 cup cold whole milk
• Any type of filling desired.

Preparation

Step 1

FOR ONE CRUST PIE
Heat over to 475. (very hot)

Mix flour, salt, Pour oil, mill into one measuring cup (but don's stir). Pour into flour. Mix well.

Press into ball.

Roll out bwtween waxed papers 12" square. Damp table top prevents slipping. Peel off top paper. If dough tears, med without moistening. Place paper side up in pie pan. Peel off paper. Ease pastry into pan.

Flute edge. Prick bottom and sides thoroughly with fork. Bake 8 to 10 minutes until golden brown.

FOR TWO CRUST PIE

After bottom crust is in pan, add desired filling. Roll out top crust same as bottom. Place on top and seal edges with fork.

Bake until golden brown, about 40 minutes.