Cookie
Administrator
Preheat oven to 425F
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2/3 cup shortening
4 to 5 tbsp. cold water
One 9" two-crust pie or two 9" shells
Measure flour.
Mix in salt.
With a pastry blender or 2 knives, cut in until the consistency of coarse meal with a few large pieces, shortening.
Ona at a time, sprinkle with water.
Mix very lightly with a fork.
Use just enough water to make a dough which will cling together and clean easily from the bowl.
Roll 1/2 of dough at a time on a lightly floured surface.
Wrap and store extra pastry in refrigerator.
For Baked Shells:
Fit into pie plate, trim, flute and prick.
Bake in preheated oven for 10 to 12 minutes.
For Unbaked Shell:
Fit into pie plate, trim and flute.
For Two-Crust Pie:
Fit into pie plate and trim.
Fill and cover with top crust.
Trim top pastry 1/4" wider than edge of pie plate.
Tuck extra between rim of pie plate and bottom crust.
Flute and bake.
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2/3 cup shortening
4 to 5 tbsp. cold water
One 9" two-crust pie or two 9" shells
Measure flour.
Mix in salt.
With a pastry blender or 2 knives, cut in until the consistency of coarse meal with a few large pieces, shortening.
Ona at a time, sprinkle with water.
Mix very lightly with a fork.
Use just enough water to make a dough which will cling together and clean easily from the bowl.
Roll 1/2 of dough at a time on a lightly floured surface.
Wrap and store extra pastry in refrigerator.
For Baked Shells:
Fit into pie plate, trim, flute and prick.
Bake in preheated oven for 10 to 12 minutes.
For Unbaked Shell:
Fit into pie plate, trim and flute.
For Two-Crust Pie:
Fit into pie plate and trim.
Fill and cover with top crust.
Trim top pastry 1/4" wider than edge of pie plate.
Tuck extra between rim of pie plate and bottom crust.
Flute and bake.
