| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 3/4 |
c |
Shortening |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Cold water |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
Makes pastry for five 9 inch pies
Combine flour, baking powder, salt, and sugar in a large bowl; cut in
shortening with pastry blender until mix resembles coarse meal. Stir in
egg, water, and vinegar. Divide dough into 5 equal parts; shape each into a
ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator.
To fit into a pie plate, roll each ball of dough to 1/8 inch thickness on a
lightly floured surface. Place in a 9 inch pie plate; trim off excess
pastry along edges. Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a
fork. Bake at 450°F for 10 - 12 minutes or until golden brown.
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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