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 -----