| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Pastry, Pie |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
T |
Granulated sugar |
| 1/4 |
c |
Shortening |
|
pn |
Pinch of salt |
| 1/4 |
c |
Cold butter |
| 3 |
T |
To 5 Tbsp cold water |
|
|
tablespoons cold water. |
INSTRUCTIONS
Blend flour, salt, and sugar together in a large bowl. Cut butter and
shortening into 1/2-inch cubes and add to flour mixture. Using a
pastry blender or 2 knives, cut into dry mixture until it is the
consistency of coarse meal. Then gradually sprinkle 3 tablespoons cold
water over flour mixture, using a fork to work liquid into dry
ingredients. Then work in just enough remaining cold water, 1
tablespoon at a time, so dough can be gathered into a firm ball.
Flatten ball slightly with the palm of your hand. Wrap pastry and
refrigerate at least until chilled, about 30 minutes. Pastry will keep
well for several days. It also freezes well. DOUBLE-CRUST PIE; Follow
recipe instructions given to make a 9-inch pie shell, using 2 cups
all-purpose flour, 1/4 teaspoon salt, 2 tablespoons granulated sugar,
1/2 cup unsalted butter, 1/2 cup shortening and 7 to From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”