4 cups flour
1 ¾ cup shortening, cold
2 Tbsp. sugar
1 tsp. salt
1 cup cold water
1 Tbsp. vinegar
1 egg
Mix flour, sugar, and salt in a mixing bowl. Using a pastry blender, cut shortening in until particles are size of small peas. Mix water, vinegar, and egg together, then sprinkle over mixture and toss with a fork until moistened (More water can be added if necessary).
Divide into four equal parts and roll out. Do not handle more then necessary. Shape into crust, and place in freezer for 15 min. before adding filling. Bake at 350°.Yeild: 50 tarts or 2 9 inch tow-crust pies.
No comments:
Post a Comment