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Results 1 - 10 of 53 for plain pastry
1. PLAIN PASTRY
Sift flour, measure, and sift ... Turn 1/2 the pastry onto a lightly floured board. ... remainder for top crust, pastry strips or a second lower crust.
Mix flour and salt. Cut in shortening (will be course about the size of peas). Add water and mix well. Form into a ball with hands. Divide ...
3. PLAIN PASTRY
Mix flour, salt and shortening until blended then add water. Roll out.
Sift flour and salt and cut in half of the shortening until the mixture looks like cornmeal. Then cut in the remaining flour mixture until ...
5. PLAIN PASTRY
Mix flour, salt and shortening until mealy. Add water and stir well. Roll out. Makes 8 or 9-inch double crust.
For a crisp and brown bottom crust that does not stick in the pie pan, lightly grease the pie tin. For Cream Pies: Brush the pie shell with ...
Blend well with wire whisk or electric mixer until mixture is coarse. Store as is in plastic bag in refrigerator. Use 1 cup above mixture ...
Use 1/4 cupful of oil to 1 cup flour. Mix only enough ice water to blend ingredients. The crust may be pressed into the pan with fingers or ...
9. PLAIN PASTRY
Sift salt and flour, work fat into it. Add the water slowly to form stiff dough. Prick with fork when baking unfilled crust.
I like to make pie crust mix in quantity and add water when I am ready to bake pies. My basic mix is: Blend thoroughly until shortening is ...
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