Instructions: Heres a "Stirred Dough" recipe from "The Fannie Farmer Baking Book"

Preheat the oven to 425 if you are baking the pie shell. Combine the flour, salt, and sugar in a bowl and stir with a fork, to mix. Stir 3 T. of the oil and the milk together, sprinkle them evenly over the flour mixture and stir again. Add another T. of oil, still stirring. Gently pat the dough into a ball, and if it holds together and feels moist

(it will have a rather translucent, oily look to it), it is ready to roll out. If it crumbles rather than forms a ball, stir int he remaining T. of oil. Place a sheet of waxed paper, approximately 16 inches long, on your rolling surface. Pat the dough into a cake about 5 inches in diameter, place it on the waxed paper, and place another sheet of waxed paper on top. Roll the dough out between the sheets of waxed paper to a circle about 1/8 inch thick and at least 2 inches larger in diameter than your pie pan. Gently peel off the top sheet of waxed paper. Invert the dough over the pie plate and gently ease it into the pan, peeling away the paper as you go. This dough breaks easily, so patch or piece wherever necessary. Trim the edges and make a decorative design with the tines of a fork. The pie shell may now be filled unbaked, or may be partially baked or fully baked. To bake the pie shell: Prick the dough with a fork all over at 1/2-inch intervals, and press a 12-inch square of heavy-duty foil firmly into the pie shell.

Bake for 6 minutes. Remove the foil and continue baking for another 4 minutes for a partially baked shell. For a fully baked shell, bake for an additional 8 to 10 minutes after removing the foil, or until the crust seems dry, crisp, and lightly browned. If the dough swells during baking, press it down gently with a fork. (one 8-inch pie shell)

This easy-to-make dough produces a dandy, softly crisp crust similar to a cracker. Oil is used instead of shortening, making it a good choice for a low-fat, low- cholesterol diet. Susan Argyelan

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.