Pat-In-Pan Pie Crust from Cooking From Quilt Country by Marcia Adams

Instructions

• Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. Cooking from Quilt Country
• In a measuring cup combine the oil and milk and beat until creamy.
• Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first at the sides of the plate and then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.
• Prick the surface of the pastry with a fork and bake 15 minutes.
• Check often and prick more if needed.
• We often mix up the dry ingredients and store them in zipper bags so it takes less time if we want to make a quiche or pie unexpectedly. I've come a long way since those store bought crusts.