| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening or lard |
| 4 |
tb |
Cold water |
| 1 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon peel |
INSTRUCTIONS
In mixing bowl stir together flour, sugar, lemon peel & salt. Cut in
shortening or lard until pieces are the size of small peas. Mix water
& lemon juice. Sprinkle with 1 Tbls. water over part of the mixture;
gently toss with a fork. Push to side of bowl. Repeat until all is
moistened. Form dough into a ball. On a lightly floured surface
flatten dough with hands. Roll dough from center to edge, forming a
circle about 12" in diameter. Wrap pastry around rolling pin. Unroll
onto a 9" pie plate. Ease pastry into plate, being careful not to
stretch. Trim to 1/2 inch beyond edge of plate; fold under extra
pastry. Make a flute, rope shaped or scalloped edge. Do not prick
pastry. Bake as directed in individual recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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