Basic pastry
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Basic pastry
  Basics  
Last updated 6/12/2012 1:07:22 AM. Recipe ID 33328. Report a problem with this recipe.
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      Title: Basic pastry
 Categories: Pies
      Yield: 1 Servings
 
MMMMM----------------------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

MMMMM----------------------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

MMMMM---------------------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 450F for 10 - 12 minutes or
  until pastry is golden brown.
  
  Busted by Gail Shermeyer 4paws@netrax.net
  
  Recipe 




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Recipe ID 33328 (Apr 03, 2005)

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