 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2 squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed. Ingredients:
2 cups sifted flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder (not baking soda) |
1/2 cup shortening, chilled |
1/4 cup sour cream |
1 egg, beaten |
Directions:
1. Pulse flour, salt and baking powder in food processor.
2. Add shortening. Pulse until mixture resembles coarse meal.
3. Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
4. Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
5. Cut into two pieces, rewrap one and return it to the refrigerator.
6. Roll on a lightly floured surface.
7. Fill and bake according to filling recipe.
|
|