Flaky Pastry for 1-Crust Pie Recipe
What attracts me towards European cuisine is its Flaky Pastry For 1-crust Pie - Delightful and superb. It is an amazing Main Dish to set the European table. Stop looking and try this Flaky Pastry For 1-crust Pie recipe immediately.
Ingredients
1 cup sifted* all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening or
1/3 cup lard
2 to 2-1/2 tablespoons ice water
Sift before measuring.
Directions
Sift flour with salt into medium bowl.
With pastry blender, or 2 knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal.
Quickly sprinkle ice water, 1 tablespoon at a time, over all of pastry mixture, tossing lightly with fork after each addition
and pushing dampened portion to side of bowl; sprinkle only dry portion remaining.
(Pastry should be just moist enough to hold together, not sticky.) Shape pastry into a ball; wrap in waxed paper, and refrigerate until ready to use.
Flatten with palm of hand.
Makes enough pastry for an 8- or 9-inch pie shell, or top of 1-1/2-quart casserole.
With pastry blender, or 2 knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal.
Quickly sprinkle ice water, 1 tablespoon at a time, over all of pastry mixture, tossing lightly with fork after each addition
and pushing dampened portion to side of bowl; sprinkle only dry portion remaining.
(Pastry should be just moist enough to hold together, not sticky.) Shape pastry into a ball; wrap in waxed paper, and refrigerate until ready to use.
Flatten with palm of hand.
Makes enough pastry for an 8- or 9-inch pie shell, or top of 1-1/2-quart casserole.
