Food recipes
No Fail Pastry
No Fail Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt shortening, vegetable, household, composite water, bottled, generic vinegar, distilled Directions: Combine flour...
No Fail Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, distilled
Directions:
Combine flour& salt in a bowl.
With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
Gather pastry into a ball- it should NOT feel sticky.
Flour the counter or pastry board lightly.
With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
Fold the pastry into thirds (like a letter).
Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
Repeat the step one more time.
Cover dough with plastic wrap& chill for 1 hour.
For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
Unused dough can be frozen.
Roll dough out to 1/4 inch for your pie.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, distilled
Directions:
Combine flour& salt in a bowl.
With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
Gather pastry into a ball- it should NOT feel sticky.
Flour the counter or pastry board lightly.
With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
Fold the pastry into thirds (like a letter).
Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
Repeat the step one more time.
Cover dough with plastic wrap& chill for 1 hour.
For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
Unused dough can be frozen.
Roll dough out to 1/4 inch for your pie.