Label
All
0
Clear all filters

Craig Claiborne

Unbaked Pie Pastry

Preparation info
  • Pastry for

    2

    -crust 9 inch pie
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • β…” cup

Method

  1. Sift the flour and salt into a mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.

  2. Sprinkle the water, one tablespoon at a time, over the mixture. Use only enough to dampen the flour. Mix lightly

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title