| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
c |
Lard |
|
|
*or: |
| 1 |
c |
Other shortening |
| 1/2 |
ts |
Salt |
|
|
Water, ice |
INSTRUCTIONS
Add salt to the flour, then rub flour and shortening together, using hands
or a pastry blender. Add enough cold water to make a dry paste. Roll out
and fit in pit pan. Don't stretch pastry when fitting into pan, as this
will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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