| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pastry, Pies & crus |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Vegetable shortening |
| 4 |
tb |
Cold water |
INSTRUCTIONS
1. Combine flour and salt in mixing bowl. Cut in solid shortening with
pastry blender or 2 knives until mixture is the size of small peas. 2. Use
cold water only. Sprinkle water, a little at a time, on mixture while
constantly tossing with a fork. Add water to driest parts while pushing
lumps to sides, only until dough is just moist enough to hold together. 3.
Form into a ball, then flatten to 1/2-inch thick on lightly floured
surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2
inches. Roll from center outwards each time. Smooth edges with hands to
keep it round. 4. Fit crust loosely into pan; flute edges and prick crust
in several spots with a fork. Pat out any air bubbles. Bake in a preheated
450-degree oven for 10-12 minutes until golden brown. Cool completely
before filling.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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