PASTRY FOR LEMON PIES

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 1/2 c. sifted flour
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 c. vegetable shortening
  • 1 Tb. lemon juice
  • 2 Tb. cold water

Directions

  • Sift together flour, sugar and salt. Take out 2 Tb. of shortening. Cut remaining shortening with two knives or blend with pastry blender into flour mixture until mixture resembles coarse meal. Cut in the 2 Tb. shortening in pieces the size of large peas. Add lemon juice and cold water gradually, mixing lightly with fork. Form into ball.
  • Roll out on lightly floured pastry cloth to 1/8" thickness. Cut in circle 1 1/2" larger than inverted 9" pie pan. Fit loosely in pan; pat out air bubbles; turn edge under and flute. Prick sides and bottom with fork.
  • Bake in very hot oven (450ºF.) 10 - 12 mintues. Cool. Makes 1 (9") pie shell.

Notes

*It accents that wonderful lemon taste*

Categories: Dough/Crust 

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