Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bride's Pastry




Source of Recipe


Internet


List of Ingredients




1/4 lb. shortening,
2 tablespoons butter OR margarine,
1-1/2 cups sifted all-purpose flour,
1/2 teaspoon salt,
1/4 cup very cold water.


Recipe



Cream together shortening and butter, thoroughly. Add flour and salt gradually, creaming well after each addition. Add water and mix thoroughly.
Mixture will be sticky at first and will take considerable mixing until it feels dry and does not stick to hands.
When rolling this pastry, use plenty of extra (or bench flour).

It will never be tough AND it will keep up to 10 days in the refrigerator. This pastry may also be frozen.
Before using pastry, bring to room temperature.
(May be used for baked, partially baked or unbaked tarts).