Wheat Germ Single Crust Pastry Recipe
Ingredients
1 cup all-purpose-flour
2 tsp Kretschmer wheat germ
1/2 tsp salt
6 tsp vegetable shortening
2-3 tsp cold water
Directions
Combine flour, wheat germ and salt in bowl.
Stir well to blend.
Cut in shortening with pastry blender until mixture looks like coarse meal.
Add water a little at a time, mixing lightly with fork.
Shape dough into a firm ball.
Refrigerate, it desired, for easier handling and to prevent shrinkage.
Roll out into a 12 in. (30.5 cm) circle on a lightly floured cloth-covered board.
Place loosely in 9 in. (23 cm) pie plate.
Fold edge under.
Press into upright rim.
Flute as desired.
Prick entire surface of pastry bottom and sides with fork before baking.
Bake at 475°F (250°C) for 8 to 10 minutes until lightly browned.
Cool on rack.
Stir well to blend.
Cut in shortening with pastry blender until mixture looks like coarse meal.
Add water a little at a time, mixing lightly with fork.
Shape dough into a firm ball.
Refrigerate, it desired, for easier handling and to prevent shrinkage.
Roll out into a 12 in. (30.5 cm) circle on a lightly floured cloth-covered board.
Place loosely in 9 in. (23 cm) pie plate.
Fold edge under.
Press into upright rim.
Flute as desired.
Prick entire surface of pastry bottom and sides with fork before baking.
Bake at 475°F (250°C) for 8 to 10 minutes until lightly browned.
Cool on rack.
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