Lemon pastry

1 Servings

Ingredients

Quantity Ingredient
1¼ cup All-purpose flour
½ teaspoon Salt
⅓ cup Shortening or lard
4 tablespoons Cold water
1 tablespoon Sugar
1 tablespoon Lemon juice
½ teaspoon Grated lemon peel

Directions

In mixing bowl stir together flour, sugar, lemon peel & salt. Cut in shortening or lard until pieces are the size of small peas. Mix water & lemon juice. Sprinkle with 1 Tbls. water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into plate, being careful not to stretch. Trim to ½ inch beyond edge of plate; fold under extra pastry. Make a flute, rope shaped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.

File

Related recipes