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Chapter: Pies and Pie Crust Recipes
Section: Pie Crusts
Recipe: Pastry (for a 9-inch double-crust pie)

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Pastry (for a 9-inch double-crust pie)
2 1/2 cups almond flour
2/3 cup shortening, e.g. lard or coconut oil
1/4 teaspoon salt
1/3 cup water

Combine flour and salt in a mixing bowl. Cut shortening into flour with a
pastry blender or two knives. Do not over mix; these are sufficiently
blended when particles are the size of peas. Add water gradually, sprinkling
a little at a time over the mixture. Use only enough water to hold the
pastry together when it is pressed between the fingers. It should not feel
wet. Roll dough into a round ball, handling as little as possible. Roll out
on a lightly floured board into a circle 1/8 in thick and one inch larger
than the diameter of the top of the pie pan. (I roll between two pieces of
waxed paper to help handling and cleaning up then I strip off on side of
the waxed paper transport it to the pie pan and press it in). trim to the
edge of the pie pan. Prick with a fork. Each person has their own pattern
of fork pricks on the pie crust. The artistry of each individual is
different. Bake at 450F for 12 - 15 minutes or until a golden brown.

From: the Mennonite Community Cookbook
Posted by Gerry Jantzi to SCD-list@longisland.com