Desserts
Pastry Pie
Shell
For 1 pie
1 ½ cups flour
½ tsp salt
½ cup shortening
4 to 5 tbsp cold water
Roll out dough to 1/8 inch. Fit pastry loosely onto bottom and sides
of pie plate and trim ½ to 1 inch beyond edge; fold under and flute.
If bake pie shell is needed, prick bottom and sides with fork. Bake
at 450° F for 10 to 12 minutes. Can make cutouts with extra dough
and bake on cookie sheet. If filling and crust are to be bake together,
do not prick pastry. Pour in filling and bake as directed.
For tarts, cut 5 or 6 circles. Fit pastry into tart pans, pressing out air
bubbles. Trim pastry ½ inch beyond edge; turn under and flute.
Prick bottom and sides well. Or fit pastry circles over inverted
custard cups; pinch together 4 corners; prick well.
genieinafilebox.com
For 1 pie
1 ½ cups flour
½ tsp salt
½ cup shortening
4 to 5 tbsp cold water
Roll out dough to 1/8 inch. Fit pastry loosely onto bottom and sides
of pie plate and trim ½ to 1 inch beyond edge; fold under and flute.
If bake pie shell is needed, prick bottom and sides with fork. Bake
at 450° F for 10 to 12 minutes. Can make cutouts with extra dough
and bake on cookie sheet. If filling and crust are to be bake together,
do not prick pastry. Pour in filling and bake as directed.
For tarts, cut 5 or 6 circles. Fit pastry into tart pans, pressing out air
bubbles. Trim pastry ½ inch beyond edge; turn under and flute.
Prick bottom and sides well. Or fit pastry circles over inverted
custard cups; pinch together 4 corners; prick well.
genieinafilebox.com