| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Plus 1 tablespoon vegetable shortening |
| 2 |
tb |
Cold water; ( I use cold milk) (up to 2-1/2) |
INSTRUCTIONS
(from Farm Journal's Complete Pie Cookbook)
Combine flour and salt in bowl. Cut in shortening with pastry blender or
with two knives until mixture is the consistency of coarse cornmeal or tiny
peas. Sprinkle on cold water or milk, 1 tablespoon at a time, tossing
mixture lightly and stirring with fork. Add water or milk each time to the
driest part of the mixture. The dough should be just moist enough to hold
together when pressed gently with a fork. It should not be sticky.
Shape dough in smooth ball with hands, and roll. Or if you are not ready to
make the pie, wrap it in waxed paper and refrigerate 30 minutes or until
ready to make your pie. Bake pie shell in a very hot oven (450 degrees)
from 10 to 15 minutes or until browned the way you like it. Cool before
filling.
Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff
<cen17268@centuryinter.net> on Jan 16, 1998
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