Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 51/2 cups all-purpose flour 2 tsp salt 1lb Tenderflake® 1 tbsp vinegar 1 egg lightly beaten cold water
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Directions: |
Directions:1. Mix together flour and salt. 2. Cut in Tenderflake® lard with pastry blender or 2 knives until mixture resembles coarse oatmeal. 3. In a 1 cup measure, combine vinegar and egg. Add water until it entirely fills up a 1 cup Pyrex® measuring cup. Gradually stir liquid into Tenderflake® mixture. 4. Gather into a ball and divide in 6 portions. If desired, wrap unused portions and refrigerate or freeze. 5. Roll out each portion on lightly floured surface. If dough is sticking, chill 1 to 2 hours. 6. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your recipe. |
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Number Of
Servings: |
Number Of
Servings:3 Double Crust Pies or 90 Tart Shells |
Personal
Notes: |
Personal
Notes: Prepared pastry freezes well for several months. I plastic wrap and put into a zipper bag. Pies can be made to recipe and baked at a later date. I bake my frozen apple pies at 350 for approximately 1 hour. If baking pastry to use for Lemon Meringue Pie use a fork and poke several holes in the bottom of the pastry prior to baking. Cook as directed on the pie filling package. Mom uses Sprite or 7up in all fruit pie pastry. Diet or regular works well and replaces only water in the pastry recipe above.
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