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Ingredients
- 1Â 1/2 c. plus 3 tbs all-purpose flour
- 1Â 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 3 Tbsp. cool lowfat milk
Directions
- Place the flour, sugar, and salt in the pie pan and mix with your fingers till blended. In a measuring c., combine the oil and lowfat milk and beat with a fork till creamy. Pour all at once over the flour mix.
- Mix with a fork till the flour mix is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.
- If you are preparing a shell to fill later, or possibly your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 min, checking often, and pricking more if needed. VARIATION: For a 10-inch shell, use 2 c. all-purpose flour; 2 tsp. sugar; 1 tsp. salt; 2/3 c. vegetable oil; 3 Tbsp. lowfat milk. "Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you cannot make a good pie.
- This recipe can only be used for one-crust pies - you Cannot double the recipe and roll out a top crust. The mix is just too tender to transfer from the pastry board or possibly cloth to the pie." (Marcia Adams)
- Cooking from Quilt Country - Hearty Recipes from Amish and Mennonite
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 367g | |
| Calories 1747 | |
| Calories from Fat 984 | 56% |
| Total Fat 111.43g | 139% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 2.81g | |
| Cholesterol 2mg | 1% |
| Sodium 1187mg | 49% |
| Potassium 286mg | 8% |
| Total Carbs 163.58g | 44% |
| Dietary Fiber 5.5g | 18% |
| Sugars 9.22g | 6% |
| Protein 22.52g | 36% |
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