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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pastry Crust Recipe

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This recipe for Pastry Crust is from Our Family Favorites Cookbook, 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:  
6 c. flour
3 c. butter flavored shortening
3 tsp. salt
1 1/2 c. water
Directions:
Directions:
Combine the flour and salt. Cut in the shortening until pea sized crumbles. Add water 1/2 c. at a time until dough is sticking together but not too wet. Not all the water may be needed.
Divide into 6 parts. Roll each part 1-2 inches bigger than an inverted pie plate. Fold into fourths. Carefully put into the pie plate and unfold the crust.Work the dough gently into the pie plate, cutting any extra from the outside of the pie plate.
Or you can fold under the extra dough around the plate. This gives you something to work with when decorating the edges.
Fill with desired fillings and bake according to recipe or prick the shell with a fork and bake unfilled at 375º for 8-10 minutes.
Number Of Servings:
Number Of Servings:
6 single pie shells

 

 

 

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