Stir-N-Roll Pastry for 9-inch One-Crust Pie
Ingredients
- 1 teaspoon salt
- 3 tablespoons cold whole milk
Directions
- Mix together: 1 1/3 cups sifted Gold Medal Flour
- Pour into one measuring cup (but do't stir together): 1/3 cup cooking (salad) oil such as Wesson
- Then oour all at once into flour.
- Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12-inch square). Roll out gently until circle reaches edge of paper.
- (waxed paper will not slip while rolling pastry if table top under paper is slightly damp.)
- Peel off top paper. If dough tears, mend without moistening by pressing edges together...or by pressing a scrap of pastry lightly over tear. Lift paper and pastry by top corners; they will cling together.
- Place paper-side-up in 9-inch pie pan. Carefully peel off paper.Gently ease and fit pastry into pan. Build up fluted edge.