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Basic Crust I by www.country-cooking.com
1 1/4 c Flour
Pinch of salt
3 T Butter
3 T Shortening
3 To 4 Tb. cold water
Sift the flour and salt together into a bowl. But the butter and
shortening into the flour with a pastry blender or two knives until the
mixture resembles course meal. Add three Tb. water and mix with a fork and
then with your fingertips until the dough can be gathered into a ball.
If the dough is very crumbly, sprinkle a few drops of water over the
dough, adding only enough to make the dough stick together. Wrap the dough
in wax paper and chill in the refriigerator one hour before rolling out.
ROLLING AND PRE-BAKING : Roll the dough out on a floured board and fit it
into a nine to ten inch quiche tin or nine inch pie plate. Cover the pastry
with a sheet of aluminum floil, pressing it firmly around the sides and
over the edges of the pastry. Fill with uncooked rice or dry beans and
bake in a preheated 400 degree oven for 7 minutes. Carefully remove the
rice or beans and aluminum foil. Prick the bottom of the crust with a fork
and continue baking 5 minutes more. The crust should not brown but should
be only partially baked unless otherwise directed in a specific recipe. Let
the pastry cool before filling and baking the quiche or pie.
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