| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening; plus 1 tablespoon |
| 2 |
tb |
Cold water; up to 3 |
| 1 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening; plus 2 tablespoons |
| 3 |
tb |
Cold water; up to 4 |
| 1 1/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 3 |
tb |
Cold water; up to 4 |
INSTRUCTIONS
FOR 8 INCH CRUST
FOR 9 INCH CRUST
FOR 10 INCH CRUST
Each Makes One Pie
Combine flour and salt; cut in shortening with pastry blender until mixture
resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly
over surface; stir with a fork until dry ingredients are moistened. Shape
into a ball; chill.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly
floured surface. Place in pie plate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry shell generously
with a fork. Bake pastry at 450°F for 10 - 12 minutes or until pastry is
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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