Pastry Shells


1 cup sifted flour
1/2 teaspoon salt
3 tablespoons water
1/4 cup finely chopped toasted slivered almonds from a 5 oz. can


To make shells: Sift the flour and salt into a medium sized bowl. Cut in the shortening with a pastry blender until the mixture is crumbly; stir in the almonds. Sprinkle water 1 teaspoon at a time over the mixture and mix lightly with a fork just until the pastry holds together. Roll out on a lightly floured pastry cloth or board to a rectangle, 18"x12". Cut into 24 (3") squares. Fit each square into a tiny muffin pan and trim the edge. Prick well with a fork all over. Bake in a hot oven (425 degrees) for 15 minutes or until golden


Works best for no-bake pie fillings- fill with your favorite. You may want to omit the almonds depending on what kind of pie you want to make.


4.0 servings


Sunday, December 6, 2009 - 2:18am



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