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Baked Pastry Shell
Baked Pastry Shell
From: [email protected] (Stephanie da Silva)
Date: Mon, 9 Aug 1993 07:27:54 GMT
1
1
1
3
1/4 cups all purpose flour
/2 teaspoon salt
/3 cup shortening or lard
to 4 tablespoons cold water
In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.
Bake in a 450 oven for 10 to 12 minutes or till golden.
mara
http://www.cs.cmu.edu/~mjw/recipes/pie/baked-pastry-shell.html [12/17/1999 11:32:21 AM]
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