Bread: Pastry (Double Crust)
Source of Recipe
unknown
List of Ingredients
2 cups flour
1 teaspoon salt
2/3 cup shortening or lard
6 tablespoons cold water -- up to 7
Recipe
1. Fit processor with steel blade. Combine flour, salt and
shortening briefly in processor.
2. Add cold water a little at a time through the feed tube just until
dough is moistening and forms a ball.
3. Roll out and use or freeze as desired. Martha Stewart suggested a
tip I really like: after processing each crust, turn it out onto
plastic wrap, fold the wrap over the pastry, and shape it according to
the shape of the pan you will be baking it in (round and flat for pie
dish, square and flat for cake pan or jelly roll pan). Just freeze
them, stacked, in ziplocs, then when you need one, thaw and roll from
center of dough. Voila!
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