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Ingredients
1/2 lb(1cup) shortening
1/4 cup butter
1 tsp salt
3 cup flour
1/2 cup cold water
Procedure
Cream shortening and butter thoroughly, using electric mixer if desired. Stir salt and flour together; gradually add to shortening mixture, creaming well. Add water and mix thoroughly. Mixture WILL be sticky at first (pastry will keep , if well wrapped, in fridge for 10 days).
Place half of dough on heavily floured pastry board; roll from center outward until 1/8 thick. Cut into tart shells or pie shells. Lift pastry carefully and ease gently into tart pans or pie pan BUT do not stretch. Prick.
Serving Information
* Serves: 4
1/2 lb(1cup) shortening
1/4 cup butter
1 tsp salt
3 cup flour
1/2 cup cold water
Procedure
Cream shortening and butter thoroughly, using electric mixer if desired. Stir salt and flour together; gradually add to shortening mixture, creaming well. Add water and mix thoroughly. Mixture WILL be sticky at first (pastry will keep , if well wrapped, in fridge for 10 days).
Place half of dough on heavily floured pastry board; roll from center outward until 1/8 thick. Cut into tart shells or pie shells. Lift pastry carefully and ease gently into tart pans or pie pan BUT do not stretch. Prick.
Serving Information
* Serves: 4
