Wonderful Pastry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Of this mixture with water, with blending fork, 2-tined fork, or
For 8 or 9" two-crust pie,
2 1/4 cup: Sifted all-purpose flour,
1 tsp: Salt,
3/4 cup: Shortening, except butter, margarine, or salad oil
5 tbsp: Cold water,
For 8 or 9" pie shell,
1 1/2 cup: Sifted all-purpose flour,
1/2 tsp: Salt,
1/2 cup: Shortening, except butter, margarine or salad oil
3 tbsp: Cold water,
Directions:
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450
F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
Source from luhu.jp
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450
F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
Source from luhu.jp
Tags
Pies