Sour cream coconut crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | teaspoon | Salt |
| ¼ | cup | Coconut; Flaked |
| ⅓ | cup | Shortening |
| 2 | tablespoons | Sour Cream |
| 2 | tablespoons | Cold Water |
Directions
1. In small mixer bowl, combine flour, salt and coconut. 2. Add shortening an mix at low speed until mixture is crumbly. 3. Add sour cream and water; continue mixing at low speed until a dough forms. 4. Shape into a ball. 5.
roll out on floured surface to a circle 1½ inches larger that inverted 9" pan. 6. Fit loosely into pie pan. 7. Form a rim; flute edge. Prick generously with fork. 8. Bake at 425 degrees for 10 to 12 minutes.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 242 by "Diane Geary" <diane@...> on Nov 10, 1997
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