| 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 |
INSTRUCTIONS
In mixing bowl stir together flour & salt. Cut in shortening or lard
until pieces are the size of small peas. 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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