Mint Pastry Shell

Oxmoor House
one 9-inch pastry shell


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1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup minced fresh mint leaves
3 tablespoons cold water


Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in mint leaves. Sprinkle water evenly over flour mixture, and stir with a fork until dry ingredients are moistened. Shape dough into a ball, and chill 30 minutes.

Roll dough to 1/8-inch thickness on a floured surface. Line a 9-inch pie plate with pastry. Prick bottom and sides of shell. Bake at 425° for 12 minutes or until lightly browned. Cool completely on a wire rack.

Created date

February 2010