"The belly rules the mind."--Spanish Proverb

Flaky Pastry - Pie Crust Recipe

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This recipe for Flaky Pastry - Pie Crust, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gladys Carlson
Added: Monday, January 22, 2007


2 1/4 cups sifted flour
1 tsp. salt
3/4 cup shortening (Crisco recommended)
7 tbsp. cold water (about)--may vary with flours

Combine flour and salt. Cut in shortening using a pastry
blender until mixture resembles coarse meal. (This part is
really important for making a tender, flaky crust. Make sure
the shortening gets mixed into the flour really well--the flour
will be somewhat moist.) Add the water a tablespoon at a time
and stir with a table fork. (Be sure the water is cold. Warm
water will melt and soften the shortening and cause the pastry
to be sticky and add only enough water until all particles are
moistened. Stir until the mixture begins to cling together.
Press together with hands to form a ball. Cut ball in half.
Take each half and roll out thin on floured surface (counter or
pastry cloth) with rolling pin (dusted lightly with flour). Roll out
thin (1/8 inch thick). Makes two single-crust pies or one
double-crust pie. For pie shell, preheat oven to 450 and
bake about 12 minutes or until lighted browned. For other
pies, follow those directions.

Personal Notes:
Personal Notes:
The secret to pie crust being tender and flaky is when you are
combining the shortening to the flour and then when you are
adding the water and stirring only until it clings together and
then pressing it into a ball to roll out. Be careful not to over
mix and handle the dough too much. Do not work it like clay.
This is my favorite pie crust recipe. I use this all the time and
have for years.




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