Pat-in-Pan Pie Crust

1 1/2 C plust 3 T flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 C. vegetable oil
3 T. cold milk

Place the flour, sugar, and salt in pie pan and mix with our fingers until blended. In a measuring cup. combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until flout mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, the across bottom. Flute the edges.

Shell is now ready to be filled. If you are preparing a pre-baked crust, preheat oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often and pricking more if needed.

Recipe courtesy of my friend Paula from Spain.