Recipe for cooking no-roll pastry shell

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

No-Roll Pastry Shell

1 1/2 c. sifted flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 c. vegetable oil
2 Tbsp. cold milk

Sift dry ingredients into a 9-in. pie pan. Combine oil and milk and beat with a fork. Pour over flour mixture. Mix with fork until flour is dampened. With fingers press pastry evenly and firmly against bottom and sides of pan. Partly cover rim and flute edge, pin.ing lightly with fingers. If a pre-baked shell is desired, prick entire surface with a fork, and bake at 425 degrees F for 12 to 15 mins. or until brown.

Makes approximately 1 (9-in.) crust.

Or you can pour in the filling, and bake as directed for filling. It is good for pecan and custard pies and is especially good for pumpkin pie.