Pastry perfected
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crisco shortening |
| 2¾ | cup | Flour |
| 1½ | teaspoon | Salt |
| 1 | Egg | |
| Water | ||
Directions
Cut shortening into flour and salt mixture with 2 knives. Beat egg in a measuring cup, then add water to measure ½ cup. Add egg and water mixture to flour mixture. Do not overmix. Place dough in refrigerator for 1 hour before rolling crust. Yield: 2 (9 inch) pie crusts.
MANDY DILLARD (MRS. WILLIAM, II) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic pastry
- Basic pastry dough
- Basic puff pastry
- Butter pastry
- Butter pastry tried and true
- French pastry
- Handy pastry
- Never fail pastry
- Nut pastry dough
- Pastry
- Pastry dough
- Perfect pastry
- Perfect pastry crust
- Pie pastry
- Plain pastry
- Puff pastry - master chefs
- Quick puff pastry - master chefs
- Sweet pastry
- Tenderflake perfect pastry
- Wonderful pastry