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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pastry (For Pies or Quiche) Recipe

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This recipe for Pastry (For Pies or Quiche) is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C All Purpose flour
1/2 tsp. salt
1/2 C margarine, room temp.
1 egg, slightly beaten
Directions:
Directions:
Sift together flour and salt.
Cut in margarine until like coarse cornmeal.
Add egg and toss with fork to mix.
Gather into a ball, wrap in plastic wrap and chill for
about an hour.

Roll out on well floured board.
Fit into a 10" pie pan. Trim 1" wider than pan.
Fold over and press firmly against pan. Flute edges.

For pre-baked pastry bake at 350º for 20 to 30 minutes .
Cut a circle of aluminum foil, with inside cut out, and place over outer edge of pie pan, if needed to keep crust from browning too fast, or use a pie crust shield.

Pastry can be frozen in pie pan, covered with Saran
Wrap and foil until ready to use. Makes one crust.
Double if two crust pie is made.
Number Of Servings:
Number Of Servings:
One
Personal Notes:
Personal Notes:
If you pre-bake pastry, prick the bottom with fork several times before baking.

 

 

 

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