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Dr David Wesson's Stir 'N' Roll Pastry Shell

Yield one 9- inch pastry shell


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 2 tablespoons cold milk

How to Make It

  1. Combine flour and salt in a small mixing bowl; mix well. Combine oil and milk; add to flour mixture. Stir with a fork until dry ingredients are moistened. Shape dough into a ball. Chill.

  2. Roll dough to 1/8-inch thickness between two sheets of waxed paper. Remove top sheet of waxed paper; discard. Invert pastry, and place in a 9-inch pie plate. Remove remaining waxed paper. Trim excess pastry around edges. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 475° for 8 minutes or until golden brown.

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