Categories: Pies, Desserts 
      Yield: 1 servings 
  
  1 1/2 c  Flour                             1/2 c  Oil; corn 
  1 1/2 ts Sugar                               3 tb Milk; cold 
    3/4 ts -Salt                           
  
  "I could never never make a good pie crust. My crusts were always tough or 
  crumbly, no matter what recipe I'd try. Whenever we had a family 
  get-together and I'd offer to make a pie, my sister or my niece would say, 
  "No, Ednie, don't bother. You bring the vegetables, I'll make a pie." But 
  since my sister Norm gave me her recipe for a pat-in pie crust, I've had 
  incredible success! Every time! The family no longer reject my offerings. 
  My crust are crisp and tasty and golden. The edges may not be perfectly 
  fluted like Norm's are but that's not important. Pat-in crust is so easy to 
  make. I put all the ingredients into my food processor, give them a brief 
  whirl, and pour the mixture into a pie plate. I pat it firmly ~ around the 
  edges first, then through the middle - and that's it. No rolling or wasting 
  bits of pastry, and so fast that it can be done in five minutes. 
   Norm doesn't mix her crust in her food processor. She let her husband, 
  Ralph, blend the ingredients with a fork in the pie plate. Then he can 
  proudly say he made it..." 
   
    Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and 
  milk in measuring cup and beat with fork till creamy. Pour all at once over 
  flour in pie plate; give your food processor a brief whirl or -in a pie 
  plate mix with a fork till flour is completely dampened. Push the dough 
  with your fingers to line bottom and sides of pan, then fill with whatever 
  filling you've chosen. 
   
  If you are making a baked pie shell to be filled later, prick the pastry 
  with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until 
  golden. Fill If you're fussy, press it down with a pie plate. Flute the 
  edges. 
   
  Source: Edna Staebler's Schmecks cookbooks NB: To extend a pie to serve 
  more than 6 or 8, then pat the pastry into a 9" X 13" cake pan, spread the 
  filling over it and when baked, cut into 12 squares. posted by Anne 
  MacLellan