No Roll Sweet Crust - flour

Method

• Preheat oven to 350 degrees fahrenheit.
• Add dry ingredients to a large bowl.
• Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes.
• This seems to help the butter distribute better once the oil is added.
• Then add the oil.
• With your hand (or hands) rub the butter and oil into the flour/sugar.
• When you're done there will be no dry flour remaining and you'll be able to form a ball.
• Press the pastry into a pie plate or tart forms.
• Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven.
• Cooking times will vary, but expect 15 to 20 minutes for a light crust.
• Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings.
• I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.