On Mon 07 Nov 2005 07:48:48p, jillie wrote in rec.food.cooking:
Well, thanks, Jillie. I'm not bragging, but there was a time not so many years ago when I would bake as many as 8-10 pies in one day to have for the holiday and for friends who couldn't bake.
This is the recipe that was posted by Karen for Christine...
Pastry Made with Hydrogenated Shortening - Two-Crust Pie
Pastry made be made with shortening of this kind in exactly the same way as when using lard. However, the following recipe is almost foolproof, and the pastry is flaky and tender:
2 cups all-purpose flour, sifted before measuring 1 teaspoon salt 1-4 cup water 3-4 cup shortening
REC: Mixed AntipastoMixed Antipasto misc. side dishes 1 large garlic clove, minced 2 tablespoons balsamic vinegar 2 tablespoons red-wine vinegar 1-2 teaspoon crumbled dried rosemary...
Sift flour and salt into a bowl. Take out 1-3 cup of this flour and mix with the 1-4 cup water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Divide in half, roll out both crusts about 1-8 inch thick.
If you are making a one crust pie by this method, use 1 1-2 cups all-purpose flour, sifted before measuring, 1-2 teaspoon salt, 1-2 cup shortening. Take out 1-4 cup flour and blend with 3 tablespoons water. Proceed as above.
Source: "The Betty Furness Westinghouse Cook Book", 1954
I collect old cookbooks, and this one is the most recent addition to my
-- Wayne Boatwright *À*
A chicken in every pot is a *LOT* of chicken!
