Pat-In-The-Pan Oil Pastry Prep: 15 min; Bake: 12 min Makes 8 servings 1/3 cup all-purpose or unbleached flour 1/3 cup vegetable oil 1/2 teaspoon salt 2 tablespoons cold water 1. Mix flour, oil and salt until all flour is moistened. Sprnkle with cold water, 1 tablespoon at a time, toss- ing with fork until water is absorbed 2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute edge * Filled Crust: Fill and bake as directed on recipe *Baked Crust: (unfilled): Heat oven to 475 degrees. Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack *If using self-rising flour, omit salt 1 Serving: Calories 150 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 0mg; Sodium 135mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 2g
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