Food recipes
4/2 - Pie Crust Pastry
4/2 - Pie Crust Pastry Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table lard water, bottled, generic Directions...
4/2 - Pie Crust Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
Directions:
Measure the first 4 ingredients into a bowl.
Cut in lard until crumbly.
Sprinkle with water.
Stir with fork.
Shape into a ball.
If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
The less water used, the better.
Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
Set oven at 400 degrees F.
For Single Crust Pie:.
Roll out pastry , turn 6 inch foil pie plate upside down.
Cover with pastry on the OUTSIDE of the pie plate.
Prick all over with fork.
Trim edge and bake about 10 minutes to brown.
Cool and transfer to inside of pie plate.
Fill with desired filling.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
Directions:
Measure the first 4 ingredients into a bowl.
Cut in lard until crumbly.
Sprinkle with water.
Stir with fork.
Shape into a ball.
If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
The less water used, the better.
Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
Set oven at 400 degrees F.
For Single Crust Pie:.
Roll out pastry , turn 6 inch foil pie plate upside down.
Cover with pastry on the OUTSIDE of the pie plate.
Prick all over with fork.
Trim edge and bake about 10 minutes to brown.
Cool and transfer to inside of pie plate.
Fill with desired filling.