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Recipe
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Title
| PENNSYLVANIA DUTCH PIE CRUST |
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Category
| Desserts(view all) |
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Recipe
| 2 C flour
2/3 C shortening (Crisco)
t salt
1/3 C ice water
Combine dry ingredients, cut shortening into flour using a fork. Do not over mix. Particles should be the size of peas. Add water gradually, sprinkling 1 T at a time over the mixture. Toss lightly with a folk until all particles of flour have been dampened. Use only enough water to hold the pastry together when it is pressed Between the fingers. It should not feel wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch large than the diameter of the top of the pan. |
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Posted By
| Shirley from Richmond, VA(view all) |
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Posted On
| Thursday, November 24, 2005 |