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Standard Pastry For Two-Crust Pie
2
cups sifted flour
2/3 cup vegetable shortening
1
teaspoon salt
5-6 tablespoon ice water
How to make Standard Pastry For Two-Crust Pie
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Sift flour and salt together.
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Cut in shortening with pastry blender until
mixture is size of small peas.
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Toss and stir mixture with a fork while
adding ice water gradually.
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Form into a ball; divide in half and flatten
out half on floured board.
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Roll to a circle about 1-1/2 inches larger
than top of an 8- or 9-inch pie pan.
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Fit loosely into pan. Trim off surplus
with knife.
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Fill with desired filling.
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Roll out remaining dough into an 8- or
9-inch circle.
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Make slits for escape of steam.
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Fit over filling: trim to a half inch beyond
pan.
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Fold top crust under bottom crust
to seal edge: flute edge.
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Yield: pastry for 8- to 9-inch double crust
pie.
Filipino Vegetarian Recipe © 2001-2008 All
Rights Reserved
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