betty crocker best of baking recipes.txt

cup all-purpose flour*

teaspoon salt

Heat oven to 350º. Prepare pastry. Beat egg whites in large mixer bowl

until stiff peaks form; reserve. Beat egg yolks; beat in lemon peel, lemon

juice and milk. Add sugar, flour and salt; beat until smooth. Beat lemon

mixture into egg whites on low speed until blended, about 1 minute. Pour

into pastry-lined pie plate.

Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped

cream, if desired.

___________________

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

approved Betty Crocker® Recipe.

Yield:

1 Pie"

- - - - - - - - - - - - - - - - - -

Per serving: 323 Calories (kcal); 11g Total Fat; (31% calories from fat); 5g

Protein; 51g Carbohydrate; 82mg Cholesterol; 237mg Sodium

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

Other Carbohydrates

NOTES : *Do not use self-rising flour in this recipe.

Nutr. Assoc. : 0 0 20084 0 0 0 14 0

Exported from MasterCook *

Favorite Pastry for 9-Inch One-Crust Pie

Recipe By

Serving Size : 8

Categories

Preparation Time :0:00

: Desserts

Pies

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

cup all-purpose flour

teaspoon salt

cup lard

cup plus 1 tablespoon shortening

tablespoons cold water (2 to 3 tablespoons)

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)

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Betty Crocker - Best Of Baking Recipes