Enjoy savoring this oil-short crust pastry which is recommended for many pies and tarts. Liven up your desserts and just sit back and relish!
2 Cup (32 tbs)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
Sift flour and salt.
Measure oil and milk very exactly and whip together with a fork until well blended.
Pour over surface of flour, stir lightly, then knead into a ball.
Roll out and use as required.
(Usually these oil doughs are smoothed into the pan and cannot be easily rolled, which makes this an exceptional recipe.
It is very important, too, that the oven should be hot - in this case at least 400° F.) Bake until a nice golden brown.
This pastry is recommended for any pies and tarts.