Thursday, November 15, 2012

Basic Pastry Recipe and Its Many Uses

This recipe has appeared a number of times on my blog. I use it to make pies, cheesy twisty straws, and cinnamon-sugar pastries to go with my pumpkin dip, to name a few. It even inspired my cheese crisps recipe. So I thought I'd finally give it its own page.

 2 1/4 cups flour
1 teaspoon salt
1 cup shortening
5 to 7 tablespoon cold water

Preheat oven to 400 degrees.

Mix flour and salt in a large bowl. Cut in shortening using two knives until the mixture resembles coarse crumbs. Add 1 tablespoon of water at a time until the mixture is moist and can be pressed into a ball. Shape into a ball, wrap in plastic wrap, and store in the refrigerator for 10 to 15 minutes.

On a lightly floured board or work surface, roll the dough out so its about a quarter inch in thickness and do with it what you will. Baking time depends on what you're making.
A crust for a pie, quiche, or tart. A savory or sweet pastry. You can't go wrong with cinnamon-sugar pastries; they're Eric's favorite (and mine too). Pies take about 45 minutes. About 15 minutes for small pies or tarts. About 5 minutes for cookie-like pastries.



No comments:

Post a Comment