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Aunt Lula Mae's Pastry Mix Recipe

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This recipe for Aunt Lula Mae's Pastry Mix, by , is from The Wiggins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Wiggins
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 1/4 C. All-purpose four, sifted
1 Tbsp. Salt
1 Lb can of Crisco Shortening

Directions:
Directions:
Mix flour and salt together, then about 1/2 of the shortening. Work this all in until it is fine as meal (this creates tenderness). Cut in the rest of the shortening until mixture is the size of large peas ( this makes it flaky). Do not over mix: store in a covered container or ziploc bag. It does not need to be refrigerated. For single pie shell, use 1 1/2 C. mix and 2 Tbsp. cold water; mix lightly.
For a 2 crust shell, use 2 3/4 C. mix and 4 Tbsp. cold water.

Personal Notes:
Personal Notes:
Aunt Lula Mae (Papa Budro sister) made the best pie crust and sold many pies in Liberty, Tx.

 

 

 

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