Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

:Pastry Dough #2




Source of Recipe


.
:Pastry Dough #2

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
5 - 7 tbsp. ice cold water

Sift together the flour and salt.
Cut in shortening with pastry blender or fork until the pieces are the size of small peas.
Sprinkle the water, a tablespoon at a time, over just a part of the mixture.
Gently toss together with a fork and push to one side of the bowl.
Sprinkle in the next tablespoon water over a dry section, mix lightly again and push to
over to the moistened part at side. Repeat until all the mixture is moistened.
Gather with clean fingers and form into a ball.
(For a double crust pie, divide the dough in half for the lower and upper crusts and
form each into a ball.)
Flatten the ball slightly and roll 1/8" thick on a lightly floured surface.
If the edges split, just pinch together.
Always roll from the center out to the edge, using light strokes.

Makes enough pastry for one 8 inch or 9 inch lattice top pie, or one 9/10 inch double crust pie.