betty crocker best of baking recipes.txt

Mix flour and salt. Cut in lard until particles are size of small peas.

Sprinkle with water, 1 tablespoon at a time, tossing with fork until all

flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons

water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly floured

cloth-covered surface.

Roll pastry 2 inches larger than inverted pie plate with floured

cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into

plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll

pastry under, even with plate. Flatten pastry evenly on rim of pie plate.

Press firmly around edge with tines of fork, dipping fork into flour

occasionally to prevent sticking. Or build up edge of pastry. Place index

finger on inside of pastry edge and knuckles (or thumb and index finger)

on outside. Pinch pastry into V shape; pinch again to sharpen. Fill and

bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475º. Prick bottom and side thoroughly

with fork. Bake 8 to 10 minutes or until light brown; cool.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Crust"

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Per serving: 134 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g

Protein; 12g Carbohydrate; 8mg Cholesterol; 134mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 2777

Exported from MasterCook *

Dijon-Thyme Bread (1 1/2-Pound Recipe)

Recipe By

Serving Size : 12

Betty Crocker - Best Of Baking Recipes