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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

STIRRED PASTRY Recipe

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This recipe for STIRRED PASTRY is from FAMILY RECIPES COLLECTED by BARBARA LEBERTHON AMOS, 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:  
SIFT OR STIR INTO A BOWL:
2 C. FLOUR
1 1/2 TSP. EACH, SALT & SUGAR
PLACE IN A CUP & BEAT WELL WITH A FORK:
1/2 C. CANOLA OR SALAD OIL
1/4 C. MILK
Directions:
Directions:
1. POUR LIQUIDS OVER FLOUR MIXTURE AND STIR UNTIL NO DRY FLOUR SHOWS.
2. PAT INTO 2 BALLS FOR 2 CRUSTS. OR 1 BALL FOR 10" CRUST.
3. PLACE A BALL ON A LARGE SHEET OF WAXED PAPER, FLATTEN WITH YOUR PALM.
4. COVER WITH ANOTHER SHEET OF WAXED PAPER & ROLL OUT WITH A ROLLING PIN.
5. PEEL OFF THE TOP PAPER AND EASE THE CRUST INTO THE PIE TIN.
6. PEEL OFF THE OTHER PAPER. IF THE PAPER STICKS, SET THE PASTRY IN THE FRIDGE FOR A FEW MINS.
7. PRICK CRUST ALL OVER AND BAKE AT 325 FOR 12 MINS.
Personal Notes:
Personal Notes:
THIS IS EASY, TENDER AND THE ONLY PIE CRUST RECIPE I USE. IT CAME FROM AN OLD FANNY FARMER COOKBOOK.

 

 

 

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