Dad's Mazola No Roll Pie Pastry Shell

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This pastry crust is so tender and flaky, and best of all so easy. A treasured family recipe from my dear father (sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) my dad made 'libby's famous pumpkin pie' (2 pumpkin pies every thanksgiving) and his extra-special 'apple pie in a bag' recipe #117825 with this crust, and i use it for all of my pie baking. Enjoy! (note: makes a single 8 or 9-inch crust).

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Steps

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Sift dry ingredients into pie pan.

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Combine mazola and milk in measuring cup.

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Whip with a fork and pour all at once over flour mixture.

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Mix with fork until flour is completely dampened.

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Press evenly and firmly with fingers to line bottom of pan.

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Then press dough up to line sides and partly cover rim.

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Be sure dough is pressed to uniform thickness.

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To flute , pinch dough lightly with fingers.

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Do not use a high fluted edge.

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For baked shell:.

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Prick entire surface with a fork.

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Bake in hot oven 12-15 minutes.

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Cool.

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Fill as desired.

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For unbaked shell:.

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Fill as desired and bake in hot oven 15 minutes.

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Then reduce heat to moderate and bake until filling tests done.

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Ingredients

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all-purpose flour, sugar, salt, corn oil, milk