Side Pannel
Basic Pastry
Ingredients List
- ------------------------------FOR 8 INCH CRUST------------------------------
- 1 c Flour
- 1/2 ts Salt
- 1/3 c Shortening; plus 1
- -tablespoon
- 2 tb Cold water; up to 3
Directions
FOR 9 INCH CRUST
1 1/4 c Flour
1/2 ts Salt
1/3 c Shortening; plus 2
-tablespoons
3 tb Cold water; up to 4
FOR 10 INCH CRUST
1 1/3 c Flour
1/2 ts Salt
1/2 c Shortening
3 tb Cold water; up to 4
Each Makes One Pie
Combine flour and salt; cut in shortening with pastry blender until mixture
resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly
over surface; stir with a fork until dry ingredients are moistened. Shape
into a ball; chill.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly
floured surface. Place in pie plate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry shell generously
with a fork. Bake pastry at 450°F for 10 - 12 minutes or until pastry is
golden brown.
1 1/4 c Flour
1/2 ts Salt
1/3 c Shortening; plus 2
-tablespoons
3 tb Cold water; up to 4
FOR 10 INCH CRUST
1 1/3 c Flour
1/2 ts Salt
1/2 c Shortening
3 tb Cold water; up to 4
Each Makes One Pie
Combine flour and salt; cut in shortening with pastry blender until mixture
resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly
over surface; stir with a fork until dry ingredients are moistened. Shape
into a ball; chill.
To fit into pie plate, roll dough to 1/8 inch thickness on a lightly
floured surface. Place in pie plate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry shell generously
with a fork. Bake pastry at 450°F for 10 - 12 minutes or until pastry is
golden brown.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
