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PERFECT PASTRY MIX 2 c. (1 lb.) lard, vegetable shortening or all-purpose shortening 6 c. sifted flour 1 Tbsp. salt Sift together into a large bowl flour and salt. Cut shortening in with pastry blender or two knives until pieces are size of small peas. Store in covered bowl. Place in refrigerator and use as needed. Will keep at least 1 month. Yield: eight 8-inch or six 9-inch pie shells. How to use: Before measuring for recipe, lightly mix by tossing with fork. Lightly pile mix into measuring cup. Level with knife. One crust pies use 1 cup pastry with 2 to 3 tablespoons water for 8-inch pie shells and use 1 1/4 cups mix with 2 to 3 tablespoons water for 9-inch shells. Two crust pies use 2 cups mix with 3 to 5 tablespoons water for 9-inch 2 crust pie. The one pound coffee can makes a good bread tin. Nut cans do too. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |