Pastry For Single Crust Recipe
Yield: 1 9" shellRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1/2 tsp: Salt,
1/2 cup: Shortening,
4 tbsp: Water,
Directions:
Sift flour and salt into a bowl. Using a pastry blender, fork, or 2
knives, cut in shortening until mixture resembles coarse cornmeal.
Sprinkle 1 tablespoon of water at time over surface of mixture; toss
lightly with a fork after each addition. Use only enough water to
hold dough together. Press dough firmly into a ball. On floured
board, roll out dough to 1/8 inch thickness. Fit into a 9-inch pie
plate; do not stretch. Trim dough 1 inch larger than plate; turn
dough under and flute. Makes one 9-inch pie shell.
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
knives, cut in shortening until mixture resembles coarse cornmeal.
Sprinkle 1 tablespoon of water at time over surface of mixture; toss
lightly with a fork after each addition. Use only enough water to
hold dough together. Press dough firmly into a ball. On floured
board, roll out dough to 1/8 inch thickness. Fit into a 9-inch pie
plate; do not stretch. Trim dough 1 inch larger than plate; turn
dough under and flute. Makes one 9-inch pie shell.
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp