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Rich Pastry Recipe

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This recipe for Rich Pastry, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c pastry flour
1/2 tsp salt
1/2 tsp baking powder
2/3 c shortening
cold water

Directions:
Directions:
Sift dry ingredients together. Add 1/2 of the shortening with finger tips. Handle as little as possible. Add enough cold water very slowly to hold the dough together. Do not knead the dough. Roll out all the dough to about 1/2 inch in thickness.

Take remainder of shortening, placing small pieces of it all over the dough. Fold the edges of the dough to the center and roll out again. Repeat this about three times. Divide in half and proceed as in plain pastry.

Personal Notes:
Personal Notes:
This pastry dough is very much like a biscuit dough used for fruit cobbler, but would be under the fruit rather than over it.

 

 

 

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