Pastry Crust Mix (Colonial Williamsburg Cookbook)
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- 3 c
- all purpose flour
- 1 tsp
- 2 tsp
- 1 c
- shortening or lard
- ice water
1Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
28-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups
9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups
10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups
12 tart shells: 2 3/4 cups
3Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
4Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.