Dad's Mazola No-Roll Pie/Pastry Shell |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This pastry crust is so tender and flaky, and best of all SO EASY! I can't say enough good things about this pastry recipe, so you simply MUST TRY it-you will NEVER go back!! A treasured family recipe from my dear father-he never gave the recipe to anyone (except family), so shhh don't tell!!! Waaay better than any other I've ever tried. My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving!) and his extra-special 'Apple Pie In A Bag' Dad's Delicious Apple Pie In-A-Bag with this crust, and I use it for ALL of my pie baking!!! I hope you enjoy! (note: makes a single 8 or 9-inch crust). Ingredients:
1 1/2 cups sifted all-purpose flour |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/2 cup mazola corn oil |
2 tablespoons cold milk |
Directions:
1. Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
2. For baked shell:.
3. Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
4. For unbaked shell:.
5. Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
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