This is a great pie crust! It turns out great every time.
2 cups flour
1 tsp. salt
2/3 plus 2 T. shortening
4-6 T. cold water
In medium bowl mix flour and salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water until all flour is moistened and pastry almost leaves side of bowl. 1-2 more T. water may be used if necessary.
Gather pastry into a ball. Divide in half. Shape halves into two flattened rounds on lightly floured surface. Wrap pastry in plastic wrap and refrigerate for 45 minutes. (This helps the pastry to be more flaky. If chilled longer, let it soften a little before rolling out.)
Roll on lightly floured surface and put in tin.
Monday, April 27, 2009
10 oz. Frozen mixed veggies
1/3 c. butter
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 - 3 c. cut up cooked chicken
1. In sauce pan melt butter over med. heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubble; remove from heat. Stir in broth ad milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Removed from Heat.
2. Heat oven to 425
3. Make pastry. (see two crust pie pastry). Roll 2/3 of the pastry into 13 inch square. Ease into un-greased 9 inch square pan. Pour chicken mix into pan.
4. Roll out rest of pastry. Place over chicken mix. Turn edges of pastry under and flute.
5. Bake about 35 minutes, or until golden brown.