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Pastry Recipe

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Pastry image

 

This recipe for Pastry, by , is from The Dupuis Family Cookbook , 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!

Contributor:  
Contributor:  
In Memory of Grandma Mulholland, Mom & Dad

Category:
Category:

Ingredients:  
Ingredients:  
51/2 cups all-purpose flour
2 tsp salt
1lb Tenderflake®
1 tbsp vinegar
1 egg lightly beaten
cold water

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.

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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