Never Fail Pastry

Recipe file created November 6, 1999.
Makes enough for as many as five double crust pies. Freezes well.

Ingredients

Put shortening and salt into a mixing bowl. Pour boiling water over it and let sit for 30 minutes. Add flour and mix until moist. Divide into 4 or 5 balls. Use for your favourite pie filling.

NOTE:

If you need a cooked pie shell, line pie pan with pastry. Prick well with a fork to prevent shrinkage. Bake at 425 F until lightly browned -- about 7 to 10 minutes.

It is important to add the flour as soon as the half hour is over. If it sits too much longer than that, the shortening starts to cool and harden again, making it difficult to mix in the flour. Over mixing causes tough pastry.

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