"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Short Pastry for Cobbler Recipe

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This recipe for Short Pastry for Cobbler, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cups sifted all-purpose flour
teaspoon salt
teaspoon baking powder
cup well-chilled vegetable shortening, cut into small bits
3 tablespoons well-chilled unsalted butter, cut into small bits
3 tablespoons ice water

Directions:
Directions:
Sift the flour, salt, and baking powder together into a large bowl. Add the shortening and butter, and toss to coat the pieces of fat with flour. With a pastry blender, cut the fats into the four until the mixture resembles coarse meal.
Place the ice water into a small bowl. Stir in cup of the crumb mixture with a fork. Then sprinkle the water mixture over all of the remaining crumbs and toss with a fork. Do not mash. Gradually the crumbs will form into clumps.
With floured hands. Form dough into a mass by pressing the mixture against the side of the bowl. All of the crumbs should adhere to the dough and clean the bowl. If not, add a few more drops of water. Form the dough and clean the bowl. If not, add a few more drops of water. Form the dough into a flat rectangle. Dust the dough generously with flour and cover with plastic wrap. Chill in the refrigerator for 1 hour or longer. Roll as directed in recipe.
Crust for 7x11x2 inch cobbler

 

 

 

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