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Pastry - Short Crust Recipe

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This recipe for Pastry - Short Crust is from Betty's Best and her Family's Favourites, 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:  
1 shell:
1 cup pastry flour
1/4-1/2 tsp salt
1/3 cup fat
Cold water

Two shells:
1 1/2 cups pastry flour
1/2 tsp salt
1/2 cup fat
Cold water
Directions:
Directions:
1. Have all materials cold as possible – pastry flour should be used.
2. Sift dry ingredients.
3. Cut in fat with two knives, or use a pastry blender.
4. Using a knife, mix in just enough water to make a stiff dough. Chill 30 minutes before rolling out. Then, chill before adding mixture.
5. Bake shell on the outside or inside of plate, pricking so that it may keep its shape.
6. Bake in a very hot oven (450 - 550 F) – 12 minutes for a shell, 40 minutes for a double crust. If two crusts are used, moisten the edge of the lower crust with cold water; then fill with desired mixture, and place the upper crust over the pie, pressing the edges together with the back of the fork. Make incisions to allow the steam to escape.
Personal Notes:
Personal Notes:
Expertly used by Betty and sourced from her trusty 1932 Foods and Home Management text book!

 

 

 

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