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"Those who forget the pasta are condemned to reheat it."--Unknown

PLAIN PASTRY (5): for multiple pies Recipe

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This recipe for PLAIN PASTRY (5): for multiple pies is from Recipes Collected by Marian and Her Girls, 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:  
TWO SINGLE PASTRY SHELLS:
2 c flour
1 t salt
⅔ c shortening
5 - 7 T water

FOUR SINGLE PASTRY SHELLS:
4 c flour
2 t salt
1⅓ c shortening
10 - 14 T water

SIX SINGLE PASTRY SHELLS:
6 c flour
3 t salt
2 c shortening
1 - 1⅓ c water

EIGHT SINGLE PASTRY SHELLS:
8 c flour
4 t salt
2⅔ shortening
1¼ - 1¾ c water
Directions:
Directions:
Sift flour, measure, and sift with salt. Cut in shortening with fork, two spatulas, or pastry cutter. Continue process until mixture is coarse and granular. Work water in gradually until little balls of dough just hang together in one larger ball. Divide pastry according to number of shells identified in recipe. Turn pastry section onto lightly-floured board. Roll to ⅛" thick square. Shape to cover bottom of pie pan. Roll out remaining pastry to use as top crust for pies or as bottom crusts. For pre-baked shells, oven should be at 425° for glass pie pan or at 450° for metal pie pan. Bake for 10 to 15 minutes, or until golden brown.

 

 

 

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