Basic Pastry Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Yield pastry for 8 or 9 inch 1 crust pie | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| Yield pastry for 8 inch 2 crust pie | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Shortening | 2/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Yield pastry for 9 inch 2 crust pie | ||
Directions
Sift flour and salt into bowl.
Cut in shortening with pastry blender until particles are size of peas.
Sprinkle with water, 1 teaspoon at a time; mix lightly with fork.
Gather dough together with fingers; press into ball.
Refrigerate until required.
Cut in shortening with pastry blender until particles are size of peas.
Sprinkle with water, 1 teaspoon at a time; mix lightly with fork.
Gather dough together with fingers; press into ball.
Refrigerate until required.
Chef
