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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

Standard Pastry Recipe

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This recipe for Standard Pastry is from Barbara Clarke's Recipes, 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:  
8 inch one crust pie:
1 c. flour
½ tsp. salt
⅓ c. and 1 tbsp. shortening
1 tbsp. and 1½ tsp. water

8 inch two crust pie:
1½ c. flour
¾ tsp. salt
½ c. and 2 tbsp. shortening
3 tbsp. water
Directions:
Directions:
1. Stir flour and salt together.
2. Cut in shortening until it looks like cornmeal.
3. Sprinkle on water, a little at a time.
4. Dough should form a ball in bowl when mixed with fork.
5. Knead dough a few times and smooth into a ball.
6. Put dough between sheets of wax paper and roll into circle 1½ inch bigger than pie pan.
7. Peel paper away and turn onto pie pan.
8. Fit dough in pan, flute edges, and make holes with fork if it is a one crust pie.
9. If a two crust pie, don't prick with fork.
10. One crust pie, bake at 475º for 8-10 minutes.
11. Two crust pie, fill unbaked bottom crust, put second crust on top, seal edges, prick tip crust and trim edges.
12. Two crust pie, bake at 425º for 40-50 minutes until crust is brown and filling is cooked well.

 

 

 

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