Pastry Tart Shells

Preparation info
  • Makes about


    3 ″ tarts , depending on how thin the pastry was rolled
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Shells are crisp, tender and flaky


  • 2 c. sifted flour
  • 1 tsp. salt
  • ¾ c.


  • Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal.
  • Sprinkle on cold water, 1 tblsp. at a time, tossing mixture lightly and stirring with fork. Add water each time to the