Basic Pastry
INGREDIENTS:
----FOR 8 INCH CRUST----
1 c Flour
1/2 ts Salt
1/3 c Shortening; plus 1
-tablespoon
2 tb Cold water; up to 3
----FOR 8 INCH CRUST----
1 c Flour
1/2 ts Salt
1/3 c Shortening; plus 1
-tablespoon
2 tb Cold water; up to 3
----FOR 9 INCH CRUST----
1 1/4 c Flour 1/2 ts Salt 1/3 c Shortening; plus 2 -tablespoons 3 tb Cold water; up to 4
---FOR 10 INCH CRUST---
1 1/3 c Flour 1/2 ts Salt 1/2 c Shortening 3 tb Cold water; up to 4
Each Makes One Pie
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly floured surface. Place in pie plate; trim off excess pastry along edges. Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry shell generously with a fork. Bake pastry at 450?F for 10 -
12 minutes or until pastry is golden brown.
Busted by Gail Shermeyer 4paws@netrax.net
1 1/4 c Flour 1/2 ts Salt 1/3 c Shortening; plus 2 -tablespoons 3 tb Cold water; up to 4
---FOR 10 INCH CRUST---
1 1/3 c Flour 1/2 ts Salt 1/2 c Shortening 3 tb Cold water; up to 4
Each Makes One Pie
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly floured surface. Place in pie plate; trim off excess pastry along edges. Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry shell generously with a fork. Bake pastry at 450?F for 10 -
12 minutes or until pastry is golden brown.
Busted by Gail Shermeyer 4paws@netrax.net