---------- Recipe via Meal-Master (tm) v7.04
  
       Title: Speedy Pat-in Pastry
  Categories: Pies, Staebler
    Servings:  1
  
   1 1/2 c  Flour
   1 1/2 ts Sugar
     3/4 ts -Salt
     1/2 c  Oil; corn
       3 T  Milk; cold
  
   “I could never never make a good pie crust. My crusts were always tough or
   crumbly, no matter what recipe I'd try. Whenever we had a family
   get-together and I'd offer to make a pie, my sister or my niece would say,
   ”No, Ednie, don't bother. You bring the vegetables, I'll make a pie.“
    But since my sister Norm gave me her recipe for a pat-in pie crust, I've
   had incredible success! Every time! The family no longer reject my
   offerings. My crust are crisp and tasty and golden. The edges may not be
   perfectly fluted like Norm’s are but that’s not important. Pat-in crust is
   so easy to make. I put all the ingredients into my food processor, give
   them a brief whirl, and pour the mixture into a pie plate. I pat it firmly
   ~ around the edges first, then through the middle - and that’s it. No
   rolling or wasting bits of pastry, and so fast that it can be done in five
   minutes.
    Norm doesn't mix her crust in her food processor. She let her husband,
   Ralph, blend the ingredients with a fork in the pie plate. Then he can
   proudly say he made it...”
   
     Sift flour, sugar and salt directly in 9-10″ pie plate. Combine oil and
   milk in measuring cup and beat with fork till 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 till 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.
   
   Source: Edna Staebler’s Schmecks cookbooks
   NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a
   9″ X 13″ cake pan, spread the filling over it and when baked, cut into 12
   squares.
   posted by Anne MacLellan
  
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