Food recipes
Kitchen Pie Pastry
Kitchen Pie Pastry Ingredients: wheat flour, white, all-purpose, unenriched shortening, vegetable, household, composite butter, without salt water, bottled, generic Directions: Sift flour and salt into bowl. Cut short...
Kitchen Pie Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
Directions:
Sift flour and salt into bowl.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and flat beater.
Turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes.
Roll to 18 inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
Trim and crimp edges.
Fill and bake as desired.
For Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
Directions:
Sift flour and salt into bowl.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and flat beater.
Turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes.
Roll to 18 inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
Trim and crimp edges.
Fill and bake as desired.
For Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.