| | French Pastry 2
3 cups of flour
1 1/4 cup of shortening (prefer Crisco)
1 teaspoon of salt
1 egg, beaten
1 tablespoon of vinegar
5 tablespoons of water Cut in shortening to flour and salt mixture. Add mixture of egg, vinegar and water and finish as any pie crust. Makes 3 crusts. NOTE: Will keep in refrigerator up to 2 weeks. (Also great for cobblers as shell and cover.)
French Pastry
Cream together: 1 cup of sugar, and 4 egg yolks Then, add: 1 teaspoon of soda, and 1 teaspoon of baking powder. Butter a cookie sheet. Pat out pastry. Cover with a large can of drained, crushed pineapple. Beat the 4 egg whites. Add 4 teaspoons sugar and 1 teaspoon vanilla. Cover pineapple and sprinkle ground nuts over top. Bake for 40 to 45 minutes in a 350ºF. oven. |
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