| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies &, Pastries |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 4 |
tb |
(To 5) Cold Water |
| 2 |
c |
Sifted Flour |
| 1 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 5 |
tb |
(To 7) Cold Water |
INSTRUCTIONS
SINGLE CRUST
DOUBLE CRUST
Sift flour and salt together; cut in shortening with pastry blender till
pieces are the size of small peas. (For extra tender pastry, cut in half
the shortening till like cornmeal. Cut in remaining shortening until like
small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss
with fork; push to side of bowl. (For double crust form into separate
balls.) Flatten on lightly floured surface by pressing with edge of hand 3
times across in both directions. Roll from center to edge til 1/8 inch
thick.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland
<kirkland@gj.net> on Dec 05, 1997
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