PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)

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Pastry Crust Mix (Colonial Williamsburg Cookbook) image

This goes with the Colonial Game Pie recipe, but is also a great basic pastry crust recipe. Either lard or vegetable shortening may be used. I have not tried this with butter, but it works great with crisco shortening.

Provided by Susan Feliciano

Categories     Other Breads

Number Of Ingredients 5

3 c all purpose flour
1 tsp salt
2 tsp sugar
1 c shortening or lard
ice water

Steps:

  • 1. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
  • 2. 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
  • 3. Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
  • 4. Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.

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