Oil Pastry

Ingredients

2 cups flour, sifted
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup Roberts Milk

Preparation

Place flour and salt in mixing bowl; stir in vegetable oil and milk, mixing with fork until well-blended. Divide dough in half. Working with one-half of dough at a time, shape in a flattened round on a large sheet of waxed paper. Cover with a second sheet of waxed paper. Roll pastry 2 inches larger than inverted pie pan; peel off top sheet of waxed paper and place pastry, paper side up, in a 9 inch pie pan. Remove paper; ease pastry into pan; trim and flute as desired. Repeat with remaining half of dough. Bake at 475° for 10 to 12 minutes. Cool before filling.

Yield: 2-9 inch crusts

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.