Pat-In-The-Pan Oil Pastry Recipe
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Pat-In-The-Pan Oil Pastry
1 1/3 cup All-purpose flour*
1/3 cup Vegetable oil
1/2 tsp Salt
2 tbsp Cold water
*if using self-rising flour Omit salt.
Mix flour, oil and salt until all flour is moistened. Sprinkle with
water, 1 tablespoon at a time, tossing with fork until all water is
absorbed. Gather pastry into a ball. Press in bottom and up side of
pie plate, 9 X 1-1/4 inches; flute edge. Fill and bake as directed in
recipe. 8 SERVINGS; 150 CALORIES PER SERVING. For Baked Pie Shell:
Heat oven to 475 degrees. Prick bottom and side thoroughly with fork.
Bake 10 to 12 minutes or until light brown; cool.In 1950 we
introduced a Stir-N-Roll pastry that used vegetable oil instead of
shortening and a spoon instead of a pastry blender. Our
Pat-in-the-Pan Oil Pastry is even easier because you don't have to
roll out the pastry. |
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Dieting tips
If you enjoy your food, but want to get in shape and also develop your general shape, then, without doubt, you should make plans to start a thoughtfully calculated balanced diet. Ideally, this must incorporate 5 standard portions of fruit/vegetables each day and also include the right mix of protein, carbs and fat.
When starting a weight loss program, people most certainly become obsessed with department store and big brand foods labelled as 'low in fat'. To do this is ordinarily foolish, for a food might be significantly reduced in fats, but whilst still being contain excess carbohydrates and calories.
When deciding on a meal plan, it is essential to also endeavour to reduce ingestion of fat, salt and refined carbohydrates.
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