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Cook'n with Betty Crocker 
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Pat-in-the-Pan Oil Pastry |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pat-in-the-Pan Oil Pastry recipe on the web!!Prep: 15 min This easy pastry can be used for pies that have just a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled. _ 1/3 cups all-purpose or unbleached flour ___ teaspoon salt ___ cup vegetable oil _ tablespoons cold water 1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. 2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1 1/4 inches; flute (see Pastry Edges). 3. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°. 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. NUTRITION FACTS: 1 Serving:; Calories 150 (Calories from Fat 80); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 150mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 2g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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