Title: Pat-in-the-pan oil pastry
 Categories: Misc, Rice
      Yield: 8 Servings
 
  1 1/3 c  All-purpose flour*
    1/3 c  Vegetable oil
    1/2 ts Salt
      2 tb 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.