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Pastry Mix (Pie Shell) for Storage or Baking |
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This mixture will keep nicely on a cool pantry shelf or can be refrigerated. Remove from refrigerator a half hour before baking. Makes 8-9 cups:
<p><font class="titlegreen">Ingredients:</font>
<ul>
<li> 6 cups all purpose flour, sifted
<li> 1 tablespoon salt
<li> 1 can (1 pound) vegetable shortening (about 2 1/2 cups)
</ul>
<p><font class="titlegreen">Directions:</font>
<P>Combine flour and salt in a large bowl. Cut in shortening until mixture is crumbly. Cover and store in a cool place.
<P><b>To use for 1 9 inch pie:</b> Combine 2 cups pastry mix with 2-3 tablespoons cold water. Mix lightly until dough holds together and starts to leave the side of bowl. Roll out to a 12 inch round on a lightly floured surface: fit into pie plate. Fold overhang under; pinch to make a standing edge; flute. Bake as directed for your pie recipe.
<P>By Sharon,Ky
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