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| Crisco Pastry Mix | |
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| Tweet Topic Started: May 31 2011, 10:34 AM (80 Views) | |
| AllieK | May 31 2011, 10:34 AM Post #1 |
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CRISCO PASTRY MIX "Many women like to make up enough dry mix for several pies at once. This is a good idea when pie is served frequently. Use these amounts depending on how much mix you wish to keep on hand. FOR 4 2/3 CUPS: 3 1/3 cups Sifted Flour 2 teaspoons salt 1 1/3 cups Crisco FOR 7 CUPS: 5 cups Sifted Flour 3 teaspoons salt 2 cups Crisco FOR 9 1/3 CUPS: 6 2/3 cups Sifted Flour 4 teaspoons salt 2 2/3 cups Crisco Sift flour with salt. Cut in Crisco to pieces about the size of dry peas. Store this mixture in a covered container in a cool place. To make a one crust pie: Take out 2 cups of the mixture. Put in a mixing bowl. In a separate small bowl blend 3 tablespoons water with 1/4 cup flour. Stir this into the dry mixture in your mixing bowl. To make a two crust pie: Take out 2 1/2 cups of mixture and add a paste made by blending 4 tablespoons water to 1/3 cup flour. To keep left-over pastry scraps or pie dough: Wrap well in waxed paper and store in the refrigerator. Always take out ahead of time to allow dough to warm up slightly before attempting to roll. From: Recipelink.com Source: Recipe booklet: Recipes for Good Eating (Crisco), The Procter & Gamble Company, 1945 Edition |
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8:44 PM Jul 10