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No-Roll Pastry
Teach, California

This is an excellent, flaky pie crust that requires no rolling!

  • 1 1/2 cups sifted flour 
  • 1 1/2 tsp sugar 
  • 1 tsp salt 
  • 1/2 cup corn oil 
  • 2 Tbsp. cold milk

Sift dry ingredients into pie pan. Combine corn oil and milk in measuring cup. Whip with a fork and pour all at once into the flour mixture. Mix with fork until flour mixture is completely and evenly dampened.

Press evenly and firmly with fingers to line bottom of pan, then press dough up to line sides and to partly cover the rim. Keep dough pressed to uniform thickness.

To flute, press lightly with fingers. Use a LOW fluted edge.

Prick entire surface of pastry with a fork, and bake at 425 for 12-15 minutes or until shell is lightly browned. Cool.

(You may also use this recipe when an uncooked pastry shell is specified; Add pie filling and bake as your recipe directs.)

 

 

 

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