Recipe by Oxmoor House January 1984

Gallery

Recipe Summary

Yield:
pastry for 2 dozen (2 3/4-inch) tart shells
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Cover and chill 1 hour.

    Advertisement
  • Sprinkle ice water evenly over surface, 1 tablespoon at a time; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Chill before using.

Source

Oxmoor House Homestyle Recipes

Advertisement