Food recipes
Bacon Pastry Crust
Bacon Pastry Crust Ingredients: bacon, meatless wheat flour, white, all-purpose, unenriched salt, table butter, without salt shortening, vegetable, household, composite water, bottled, generic Directions: Cook the bac...
Bacon Pastry Crust
Ingredients:
bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Cook the bacon in a small skillet over medium heat until crisp and colored.
Drain on paper towels until cooled.
In the work bowl of a food processor, combine the flour, salt, and bacon.
Process to combine.
Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
Add the water in pulses, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand.
Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 375F.
Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
Line the shell with foil, and fill with pie weights (I just use rice).
Bake for 20 minutes.
Remove the foil and bake for 10 minutes more, until light golden.
Use in any recipe calling for a par baked crust.
Ingredients:
bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Cook the bacon in a small skillet over medium heat until crisp and colored.
Drain on paper towels until cooled.
In the work bowl of a food processor, combine the flour, salt, and bacon.
Process to combine.
Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
Add the water in pulses, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand.
Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 375F.
Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
Line the shell with foil, and fill with pie weights (I just use rice).
Bake for 20 minutes.
Remove the foil and bake for 10 minutes more, until light golden.
Use in any recipe calling for a par baked crust.