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Pies & Tarts distinguish themselves based on the fruits that are added. Most pies and tarts have a creamier layer underneath the fruit topping.
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Pastry Shell
by the Editors of Easy Home Cooking Magazine
Ingredients:
1-1/2
cups all-purpose flour
1/4
teaspoon salt
1/4
cup butter or margarine, chilled
1/4
cup shortening
4
to 5 tablespoons cold water
Preparation:
1.
Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles cornmeal.
2.
Add water, 1 tablespoon at a time; stir just until mixture holds together. Knead lightly with your hands to form ball. Wrap in plastic wrap and refrigerate 30 minutes.
3.
Roll out dough on lightly floured surface to 12-inch circle. Gently press into 9-inch quiche dish or pie pan. Trim edges and flute.
This recipe appears in: Pies & Tarts
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Pastry Shell." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pastry-shell-a-recipe.htm> 16 May 2008.
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