NO-ROLL PASTRY SHELL 
 
1 1/2 cups flour 
1 1/2 tsp. sugar 
1 tsp. salt 
1/2 cup oil 
2 tbsp. cold milk 

 
Sift dry ingredients into bowl.  Combine oil and milk in measuring cup.  
Whip with fork until it all turns white and pour all at once over flour 
mixture.  Mix with fork until flour is completely dampened.  Press 
evenly and firmly with fingers to line bottom of pan, then press dough 
up to line sides and partly cover rim. 
 
For baked shells, prick shell and bake in 425F for fifteen minutes.