Pastry for 6-inch Pies Recipe

Pastry for 6-inch Pies Recipes

Ingredients :

1/2 cup

1/4 tsp

3 tbsp

1-1.5 tbsp

sifted all-purpose flour



cold water

Method :
  1. To make pastry shell, sift together flour and salt; cut in shortening till mixture resembles coarse crumbs.

  2. Sprinkle 1 tbsp of the water over.

  3. Gently toss with fork and push moistened part to one side.

  4. Repeat with remaining 1/2 tbsp water if needed.

  5. Gather up mixture with fingers; form into two balls.

  6. On lightly floured surface, flatten balls slightly; roll to 7-inch rounds.

  7. If edges split, pinch together.

  8. Roll up pastry on rolling pin; unroll over two 5-inch tart pans, fitting loosely onto bottom and sides.

  9. Trim 1/2 inch beyond edge.

  10. Turn under; flute.

  11. For baked shell, prick bottom and sides with fork.

  12. Bake in very hot oven (450) for 10-12 minutes or till golden brown.

  13. For unbaked shell, do not pick.

  14. Add filling; bake as directed in pie recipe.

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