Pastry Crust Mix (Colonial Williamsburg Cookbook)

Susan Feliciano


This goes with the Colonial Game Pie recipe, but is also a great basic pastry crust recipe. Either lard or vegetable shortening may be used. I have not tried this with butter, but it works great with crisco shortening.


★★★★★ 1 vote

4 cups


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  • 3 c
    all purpose flour
  • 1 tsp
  • 2 tsp
  • 1 c
    shortening or lard
  • ·
    ice water

How to Make Pastry Crust Mix (Colonial Williamsburg Cookbook)


  1. Mix 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:
  2. 8-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
  3. Moisten 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.
  4. Note: 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.

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About Pastry Crust Mix (Colonial Williamsburg Cookbook)

Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom

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