Pastry For Little Pies And Tarts Recipe
Ingredients
See In Directions
Directions
Prepare recipe for Pastry.
Roll pastry 1/8 inch thick and cut about 1/2 inch larger than overall size of pans.
Carefully fit rounds into pans without stretching.
Fold excess pastry under at edge.
Flute or complete with desired Pastry Edging.
Prick bottom and sides of shell with fork.
(Omit pricking if filling is to be baked in shell.) Bake at 450°F 8 to 10 minutes, or until light golden brown.
Cool on wire rack.
Roll pastry 1/8 inch thick and cut about 1/2 inch larger than overall size of pans.
Carefully fit rounds into pans without stretching.
Fold excess pastry under at edge.
Flute or complete with desired Pastry Edging.
Prick bottom and sides of shell with fork.
(Omit pricking if filling is to be baked in shell.) Bake at 450°F 8 to 10 minutes, or until light golden brown.
Cool on wire rack.
Chef
